Bryan's Stuff

   
Poultry Recipes

     Chicken Breast Stuffed with Cilantro Pesto

2 large boneless skin on whole chicken breasts

Marinade
2 Cups chicken stock
1 Cup Olive oil
1/8 Cup Kosher Salt
1/8 Cup Black Pepper
1 Tablespoon Garlic Powder
2 Tablespoons finely chopped cilantro leaves
1 Seeded Chopped Jalapeño

Stuffing
2 garlic cloves, peeled
2 Serrano chilies, stemmed
2 cups cilantro leaves
2 tablespoons oil
2 tablespoons freshly grated Parmesan cheese
3 ounces mild goat cheese
¼ cup ricotta cheese
Salt and freshly ground pepper to taste

Light a charcoal or gas grill. Remove the bones from the chicken breasts, but leave the skin attached. Cut into 4 serving pieces. Mix the cilantro leaves with the chicken stock, oil, salt, and pepper. Marinate the breasts in the mixture for 15 minutes, then drain, reserving the marinade. Place the breasts on the grill skin down over red-hot coals and partially cook the breasts, brushing with the marinade, for 3 minutes on a side (2 minutes on a hot gas grill). Remove and set aside. In a blender or food processor fitted with a steel blade, puree the garlic, chilies, oil, Parmesan cheese, goat cheese, and ricotta cheese. Season with salt and pepper to taste and leave in a pastry bag.

Preheat the oven to 375. Pipe the cheese mixture directly under the skin of the chicken breasts, spreading it in an even layer. Place the breasts in a baking pan and pour some of the reserved marinade over them. Bake for 12 minutes and serve immediately.

Note: The stuffing can be prepared up to 2 days in advance and kept in the refrigerator. The breasts can be taken as far as the grilling and stuffing up to 6 hours in advance of the baking; keep at room temperature.