Friday, May 26, 2017

Grilled Pesto Chicken with Gouda & Roasted Red Pepper

Memorial Day is right around the corner and if you're hosting you should be in full menu planning mode.   Keeping the menu simple is key to feeling like a guest at your own party.  Choose recipes with few ingredients that are simple to prepare.   So you're not a slave to the grill, have a mix of recipes for the grill and recipes that can be prepared ahead of time.  

This grilled chicken recipe has only 4 ingredients, but looks - and tastes - impressive.  Prepared pesto gives this recipe a big flavor punch and makes it easy for you to get dinner on the table in no time.
Recipe developed for Beemster

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

4 boneless, skinless chicken breast halves
3 tablespoons refrigerated prepared pesto, divided
4 ounces roasted red pepper (about 3/4 cup)
4 ounces Beemster Paradiso Gouda, thinly sliced

Coat chicken all over with 2 tablespoons pesto.   Grill chicken 12 minutes, turning once and brushing with remaining pesto until thoroughly cooked.  Top each piece of chicken with roasted peppers and Beemster.  Grill 2 minutes or until Beemster is melted.

Tip: If you're not a fan of roasted peppers, used sliced tomatoes instead.  Tastes just as delicious, especially when they're summer Jersey tomatoes.

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.


are a perfect first course or accompaniment to the Pesto Chicken

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