Roasted Garlic and Pepper Grilled Chicken Cutlets with Stuffed Zucchini
Prep Time
Serves
Cooking Mode
2 boneless skinless chicken breasts
2 tbsp Roasted Garlic and Pepper Rub Marinade
2 large green zucchini
1 tbsp olive oil
½ cup goat cheese crumbles
¼ cup breadcrumbs
2 tbsp pesto
1 tbsp finely sliced chives
¼ tsp each salt and pepper
2 boneless skinless chicken breasts
2 tbsp Roasted Garlic and Pepper Rub Marinade
2 large green zucchini
1 tbsp olive oil
½ cup goat cheese crumbles
¼ cup breadcrumbs
2 tbsp pesto
1 tbsp finely sliced chives
¼ tsp each salt and pepper
Directions
1Slice chicken breasts in half lengthwise to crease cutlets and rub with marinade. Halve zucchini lengthwise, scrape out seeds, brush with olive oil and season lightly with salt and pepper; set aside. In a small bowl combine cheese crumbles, breadcrumbs, pesto and chives; set aside.
2Preheat barbecue to medium high. Grill chicken 5 to 6 minutes per side, covered, until lightly charred and cooked to an internal temperature of 165ºF (75ºC) on an instant-read thermometer. Remove from heat and let rest.
3Meanwhile, grill zucchini, cut side down, for 2 to 3 minutes, then remove from heat and fill with cheese mixture. Return to grill, cover and cook, 3 to 4 minutes or until just heated through. Serve with chicken cutlets.
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Personal Note
Personal Note
