Thursday, July 30, 2015

Grilled Pesto Chicken with Roasted Pepper and Fresh Mozzarella

Prepared pesto gives this recipe a big flavor punch and makes it easy for you to get dinner on the table in 20 minutes.  Which leaves you more time for the beach, or the pool, or cocktail hour or however you like to spend your summer days.

Recipe developed for Baker's Joy
photography by Paul Gelsobello Studio 

Prep Time:  5 minutes
Cook Time:  15 minutes
4 servings

1 can Griller’s Joy Grilling Non-Stick Cooking Spray 
4 boneless, skinless chicken breast halves
3 Tbsp. refrigerated prepared pesto, divided
1 large red bell pepper, seeded and quartered lengthwise
8 fresh basil leaves
4 oz. fresh mozzarella cheese, sliced

Spray grill grates with Griller’s Joy spray and preheat grill to medium.  Coat chicken all over with 2 tablespoons pesto.   Arrange peppers skin side down and grill 4 to 5 minutes until skin begins to char.  Turn and grill until very tender.  Remove from grill and wrap in foil or place in bag for 2 minutes.  Remove skin from pepper.

Grill chicken 8 minutes, turning once and brushing with remaining pesto until cooked through.  Top each piece of chicken with one pepper quarter, 2 basil leaves and mozzarella.  Grill covered, 2 minutes or until cheese melts.

Time saving tip:  Use jarred roasted red peppers instead of roasting your own.
Serving suggestion:  Serve on Italian rolls for a hearty sandwich.


My new favorite refrigerated pesto is Rana Basil Pesto.  While it's nice to make your own, there's really no need since this pesto tastes as good as home-made.  I keep it in the fridge for a quick flavor boost in everything from pizza to pasta.  




If you can't find Rana, Buitoni is a good second choice.
 

Food Stylist: Catherine Paukner
Prop Stylist: Heater Bean
Creative Direction/Food Stylist Assistant: Lauren Dellabella

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