There are many ways to prepare chicken, and this is one of the best!
Directions for: Chicken Breasts Stuffed with Basil and Red Pepper
Ingredients
1 sweet red pepper
4 boneless skinless chicken, breasts
4 tsp grainy mustard
8 fresh basil, leaves
cup shredded fontina cheese
Directions
1. Place red pepper on greased grill over medium-high heat or under broiler; close lid and cook, turning often, for about 20 minutes or until charred.
2. Let cool; peel off blackened skin.
3. Cut into quarters, coring and removing seeds.
4. With sharp knife held horizontally, cut chicken almost but not all the way through: open like book.
5. Sprinkle each with pinch each salt and pepper.
6. Spread 1 side of each with 1 teaspoon (5 mL) mustard; top with red pepper piece, 2 basil leaves and 1 tablespoon(15 mL) fontina.
7. Fold uncovered side over; secure edge with small skewer or toothpicks.
8. Sprinkle each with pinch each salt and pepper.
9. Place on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 12 minutes or until golden brown outside and chicken is no longer pink inside.
See more: Summer, Roast, Pepper, Barbeque, Broil, Poultry, Herbs, Bake, Italian, Dinner, Main, European, Quick and Easy, Chicken, Grill, BBQ
Post a Comment
Post a Comment