How good does that look? I subscribe to a ton of places where I get recipes e-mailed to me on a daily basis. This recipe came to me from my local grocery store Dominick’s in the Chicago-land area. I had posted a recipe earlier for homemade pesto, however this recipe uses jarred pesto (which you can find on the shelf next to the pasta sauce). The ingredients couldn’t be easier.
- 4 boneless chicken breast halves
- 1/2 tsp. black pepper, salt
- 1/2 cup of pesto sauce
- 1/2 cup of Perlini fresh mozzarella balls (these are at the deli counter)
- 1/2 cup sliced fire roasted red peppers
Using a sharp knife, cut each chicken breast lengthwise almost all the way through, taking care to avoid cutting through to the other side. Season both sides of chicken with salt and pepper. Spread about 1 tablespoon of the pesto inside each pocket, then fill each with 1/4 of the mozzarella balls and 1/4 of the roasted red pepper slices. Rub remaining pesto over exterior of chicken to coat lightly.
The original directions have you grill this for 15 minutes total, turning half way. I cooked it on a skillet coated lightly with canola oil.
Each chicken breast is 414 calories, 20 fat and .6 fiber. Have this with a light side salad and its a perfect summer dinner. This would be a great meal to make for family or friends to come over, since its easy to make more for a crowd.