Pasta, Risotto and You

By Nancy Caivano


Grilled Chicken Breasts
Stuffed with Goat Cheese and Thyme Pesto

Serves 6


2 cups loosely packed fresh parsley
3/4 cup loosely packed fresh thyme leaves
3/4 cup grated Parmesan cheese
3/4 cup toasted walnuts, coarsely chopped
5 cloves garlic
3/4 cup olive oil
Salt and Pepper
Cooking Spray

6 whole boneless, skinless chicken breasts
1 cup soft, fresh goat cheese (such as Montrachet)
1 small bunch scallions, finely chopped
1 shallot, finely chopped
Olive oil for brushing


To make pesto:
Place parsley, thyme, Parmesan, walnuts and garlic in a food processor. Pulse until finely chopped and well combined. With processor running, add olive oil in a thin stream. Continue processing until pesto is smooth. Season to taste with salt and pepper.

To prepare chicken:
Spray grill rack well with cooking spray. Preheat grill to medium high heat.

Pound chicken breasts between two sheets of plastic wrap to 1/4" thick. Season with salt and pepper.

In a small bowl, combine goat cheese, 1/2 cup pesto, scallions, and shallot. Combine very well. (You can add more pesto if you like). Spread boned side of chicken breast with scant 2 tbsp cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Secure with toothpick. Repeat with remaining chicken.

Brush chicken well with olive oil. Grill until well-browned and cooked through, about 10-15 minutes, brushing occasionally with olive oil. Serve immediately, with extra pesto, if desired.


Pasta Risotto and You


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This page created June 1999

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