I am on a kick right now with pesto and I really didn’t want pasta and I really wanted to utilize the bbq. With that said this tasty recipe emerged. However, next time I make this I will alter the tomato vinaigrette to include pesto or basil in place of chives. For a quick, healthy, and full of flavor meal try this bbq supper.
Chicken:
- 1/4 c. low fat ricotta cheese
- 2 tbsp pesto sauce
- 2 skinless, boneless chicken breasts
- 1 tbsp olive oil
- pepper
Tomato Vinaigrette:
- 1/4 olive oil
- 1 bunch of fresh chives
- 2 roma tomatoes, chopped and seeded
- juice and rind of 1 lime
- salt and pepper to taste
- Mix together the pesto and ricotta in a small bowl until combined.
- Using a sharp knife, cut a deep slit into each chicken breast to make a pocket.
- Spoon the ricotta mixture into the chicken and reshape to close. I used toothpicks to keep the chicken closed.
- Place the chicken on a plate, cover and let chill for 30 minutes.
- Pour olive oil in food processor or blender, add the chives and process until smooth. Scrape the mixture and stir in the tomatoes, lime juice and rind. Season to taste.
- Brush the chicken with the olive oil and season with pepper.
- Grill on a fairly hot barbeque for about 6-8 minutes on each side, or until cooked through and tender.
- Transfer to serving plates, spoon over the vinaigrette and serve with smalll salad.
This looks awesome! I’ve definitely starred it to try in a week or two. Thanks!