A couple of weeks ago, we were having afternoon bevvies and munchies at East Side Mario’s and a chicken main caught my eye. It was some sort of stuffed chicken breast with a red pepper sauce. Great idea.

This recipe is easy to prepare and doesn’t require much preparation. Best of all it will impress your guests. They’ll never guess it was so easy.

Ingredients

• 2 sweet red peppers
• 1 clove garlic, finely chopped
• 4-6 boneless, skinless chicken breasts. Try to pick nice fat ones as they stuff more easily.
• herbed or peppered goat cheese
• olive oil
• salt & pepper
• Montreal chicken seasoning if desired

Preparation

Red Pepper Puree

• Preheat BBQ to Medium heat
• Halve red peppers and remove seeds
• drizzle with olive oil.
• Season with salt and pepper
• Roast peppers for about 5 minutes or until soft
• Remove from heat and reserve till chicken is almost ready to serve
• While chicken breasts are grilling, saute garlic in a bit of olive oil
• Puree peppers in blender
• Pour pureed peppers into pan with garlic and heat through

Stuffed Chicken Breasts

While peppers are roasting, prepare the chicken breasts

• Using a sharp paring or filet knife, slit chicking breast along one side, making as deep a pocket as possible
• Stuff the pocket with crumbled goat cheese
• Carefully pin pocket shut with toothpicks to keep cheese inside while grilling
• Drizzle stuffed chicken breasts with olive oil and season with salt and pepper or chicken seasoning as desired.
• Grill chicken breasts over medium heat until done, about 4-5 minutes per side, being careful not to squeeze the breast (Save that till you go back in to the wife) while turning so the cheese doesn’t escape.
• Move Stuffed chicken breasts to cutting board and let rest for a few minutes
• Using your best carving knife, cut each breast into 3/4″ slices and arrange on plates
• Spoon warm red pepper puree over chicken on each plate

Variations

For a colourful change, try substituting orange or yellow peppers in place of the red.

Try using different kinds of seasoned goat cheese.

On really cold days that you want to stay inside, try breading the chicken and cooking it in the oven for a nice crispy coating.