Pesto Chicken Stuffed with Arugula, Roasted Peppers, and Chèvre

Name: Pesto Chicken Stuffed with Arugula, Roasted Peppers, and Chèvre
Prep time: 10 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: ¼ cup Tapenade Parsley Pesto or prepared basil pesto; Oil for coating grill grate; 1 small scallion, roots trimmed, finely chopped; ¼ cup Tapenade Parsley Pesto or prepared basil pesto; 4 boneless, skinless chicken breast halves, about 1½ pounds; ½ teaspoon kosher salt; 4 boneless, skinless chicken breast halves, about 1½ pounds; 1 ounce baby arugula (about 1 packed cup); ¾ cup Marinated Fire-Roasted Peppers; ¼ teaspoon ground black pepper; 6 ounces soft goat cheese

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Chicken rolls have an air of elegance about them, but they’re dead-easy to make. This one reveals a beautiful spiral of green pesto, red bell peppers, and white goat cheese—the national colors of Italy. Serve it in spring or summer with a simple side of risotto or pasta.

Ingredients

4 boneless, skinless chicken breast halves, about 1½ pounds
½ teaspoon

Europe
Italy
Main course
Mediterranean
Spring
Summer
Gluten-free

Method

Directions

Put the chicken breasts, one at a time, between sheets of wax paper or plastic wrap, with the smooth side down. Pound with the flat side of a mallet or heavy skillet to an even ¼-inch thickness, being careful not to tear the meat.
Sprinkle the chicken with the salt and pepper, then spread the goat cheese over it, leaving a ¼-inch border aro