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Grilled Chicken Stuffed With Mint Pesto

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  Mint leaves 1 1⁄4 Cup (20 tbs)
  Pine nuts 3 Tablespoon
  Garlic 2 Clove (10 gm)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Olive oil 6 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Skinless, boneless chicken breast halves 6
  Mint sprigs 1

1. In a food processor, coarsely chop mint leaves, pine nuts, garlic, and 1/4 teaspoon each of salt and pepper. With machine on, pour 1/3 cup of olive oil through feed tube and puree until smooth. Add cheese and process about 5 seconds to mix well. Use pesto immediately or refrigerate up to 24 hours.
2. Prepare a medium-hot fire in a barbecue grill. Pound chicken between pieces of waxed paper to an even 1/4-inch thickness. Season with remaining salt and pepper. Spread pesto over chicken, then roll up to enclose pesto. Press gently to flatten rolls slightly and help chicken adhere to itself. Rub rolls with remaining 1 tablespoon oil.
3. Grill chicken, turning once or twice with a spatula, until white through-out, 13 to 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 308 Calories from Fat 199

% Daily Value*

Total Fat 23 g35%

Saturated Fat 3.6 g18.2%

Trans Fat 0 g

Cholesterol 53.9 mg18%

Sodium 299.5 mg12.5%

Total Carbohydrates 3 g1%

Dietary Fiber 1 g4.1%

Sugars 0.3 g

Protein 23 g46.2%

Vitamin A 7.4% Vitamin C 6.9%

Calcium 9.2% Iron 9.4%

*Based on a 2000 Calorie diet

Grilled Chicken Stuffed With Mint Pesto Recipe