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Pesto chicken stuffed with arugula, roasted peppers, and chèvre

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Ingredients

Adjust Servings:
Oil for coating grill grate
1 Red bell pepper
1 teaspoon Olive oil
Pinch dried Oregano
Salt
Ground black pepper
4 skinless Boneless chicken breast halves
6 ounces Soft goat cheese
1 ounce Baby arugula leaves
1 small Scallions perfectly chopped
1/4 cup Prepared basil pesto

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Pesto chicken stuffed with arugula, roasted peppers, and chèvre

Cuisine:

    A healthy chicken recipe with a refreshing twist

    • from 62 to an hour and 13 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    This dish is a simple mixture of arugula, roasted red peppers, and chevre. The stuffed pesto chicken is worth your time, and it takes little time. It’s a complete and healthy dish. With these easy and clear steps to follow, you will be satisfied with cooking pesto chicken stuffed with the best mixture.

    Featured image:
    Homemade chicken stuffed with pesto and feta
    by Debbie @ flickr

    Steps

    1
    Done

    Heat your grill. Coat the grill grate with oil. Start grilling bell pepper till blackened all over; approximately need 5 minutes per side. Place it in a bag, close it, and set it aside for 15 minutes. Peel the pepper using your fingers; remove all stems and seeds and scatter as strips. After that throw in with oregano, olive oil, pepper, and salt.

    2
    Done

    Place the chicken breasts amid sheets of plastic wrap and pound to an even ¼-inch thick. Put with more pepper and salt; sprinkle goat cheese over the top, but leave a ¼-inch border around the edges. Top it with arugula, scallions, and fire-roasted peppers. The next step is roll up jelly-roll style: begin from the short side to enclose filling. Spear a wooden toothpick to secure. And then you should brush pesto over the surface of the chicken.

    3
    Done

    Once again, paint the grill grate with oil. Add the chicken; cover it, and let it be grilled, you have to often turn it until it’s is no longer pink and the filling is hot, (the process takes from 10 to 15 minutes total). Set aside to cool down; slice in a crosswise manner on a slight diagonal to reveal the filling.

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