Grilled Chicken Breasts With Pesto, Peppers And Goat Cheese

• 4 boneless, skinless chicken breast halves
• Packaged Pesto
• 2 Roasted Red Peppers, sliced into thin strips
• 1 4 ounce log goat cheese
• Olive oil, salt and pepper

1. Butterfly chicken and then pound between waxed paper so that chicken is even but not too thin.
2. Spread approx. 2 teaspoons or so of pesto over entire chicken breast, to form a thin layer.
3. Place roasted red pepper strips on one side of chicken, about 4-6 slices, depending upon thickness of slices, to cover one half of chicken breast.
4. Crumble approx. 1 tablespoon goat cheese over peppers.
5. Fold the chicken over the peppers and cheeses like a book. Seal sides together with 4 toothpicks, to keep filling sealed in, creating a packet.
6. Brush chicken packet all over with olive oil and season with salt and pepper.
7. Grill over med. high heat until lightly golden, turning once. Be careful of over cooking; it cooks quickly due to thinness of chicken.
8. Remove to plate and serve with remaining red peppers on the side.

chicken, pesto, red peppers, goat cheese, olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-breasts-with-pesto-peppers-and-goat-cheese-50128839 (may not work)