A delightful twist on stuffed chicken breasts, featuring a creamy pesto and cheese filling.
Preheat your grill to medium-high heat.
Preheating ensures even cooking and prevents sticking.
Lightly oil the grill grates to prevent sticking.
Use a high smoke point oil like canola or grapeseed.
Rinse the chicken breasts under cold water and pat them dry with paper towels.
Drying the chicken helps the seasoning adhere better.
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut through.
A small, sharp knife works best for precise cuts.
Season the chicken breasts with ground black pepper.
Season both the inside and outside for maximum flavor.
Spread a tablespoon of pesto inside each pocket.
Use a spoon to evenly distribute the pesto.
Stuff each pocket with mozzarella and roasted red bell pepper slices.
Don't overfill to ensure the chicken seals properly.
Brush the outside of the chicken breasts with the remaining pesto.
This adds extra flavor and helps the chicken stay moist.
Place the chicken on the grill and close the lid. Cook for about 7 minutes on each side, or until fully cooked.
Use a meat thermometer to ensure the internal temperature reaches 165°F.
Serve the chicken hot with your favorite sides.
Garnish with fresh basil leaves for a touch of color and flavor.
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