Chicken Breasts Stuffed with Basil and Red Pepper

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 1 sweet red pepper
  • 4 boneless skinless chicken breasts (1 lb/500 g total)
  • 4 teaspoons grainy mustard
  • 8 fresh basil leaves
  • 1/4 cup shredded fontina cheese

Method

Place red pepper on greased grill over medium-high heat or under broiler; close lid and cook, turning often, for about 20 minutes or until charred. Let cool; peel off blackened skin. Cut into quarters, coring and removing seeds.

With sharp knife held horizontally, cut chicken almost but not all the way through; open like book. Sprinkle each with pinch each salt and pepper. Spread 1 side of each with 1 teaspoon mustard; top with red pepper piece, 2 basil leaves and 1 tablespoon fontina. Fold uncovered side over; secure edge with small skewer or toothpicks. Sprinkle each with pinch each salt and pepper.

Place on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 12 minutes or until golden brown outside and chicken is no longer pink inside.

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Chicken Breasts Stuffed with Basil and Red Pepper

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