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Stuffed Chicken Spinach Pesto with Mozzarella

5 star rating
 

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Submitted by: garland.francis

 

Pounded chicken breast halves are filled with a blended pesto mixture of spinach, parsley, Parmesan, walnuts, garlic & herbs, then grilled.
 

Ingredients

  • Basting mixture:
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon chopped basil
  • 1 teaspoon minced garlic
  • Pesto:
  • 1 bunch fresh spinach, washed, dried and torn into bite-size pieces
  • 1 cup fresh parsley leaves, stems removed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped walnut pieces
  • 6 cloves fresh garlic, crushed
  • 1 tablespoon dried tarragon leaves, crushed
  • 1 teaspoon dried basil leaves, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon anise or fennel seed
  • 1 cup extra virgin olive oil
  • ...
  • 6 boneless skinless chicken breast halves
  • 6 medium tomatoes, sliced
  • 1 1/2 cups shredded mozzarella cheese

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Method

Whisk together ingredients for basting mixture; set aside. Place first 10 pesto ingredients in a blender or food processor; mix until smooth. With motor running, add oil slowly. Adjust seasonings, if needed. Rinse chicken and pat dry with paper towels. Butterfly chicken by cutting it open on one side, spread chicken open and lay flat. Place heavy plastic wrap over chicken and pound with flat side of meat mallet. Spoon pesto on one side of each chicken breast. Cover with other half of chicken breast and secure with toothpicks. Heat grill to medium-high and brush with olive oil. Brush some of the basting mixture on one side of chicken and place chicken, basted side down, on grill. Brush top side with basting mixture. Grill chicken 6-8 minutes on each side, or until done. Remove tooth picks. Place chicken on 6 plates. Place tomato slices on side and sprinkle grated mozzarella cheese on chicken and tomatoes.

 

Notes: Takes less than 30 minutes to prepare. It's easy and great-tasting.

 

Number of Servings: 6

 

Submitted by: garland.francis ()

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