Guest Blogger: Kory
Inspiration:
Monica and Freddy have been friends of Kristen and I for years now. We share so much in common including our passion for food. When Monica sent over the link for her new food blog, I thought it was a very cool idea. She even granted me the honor of being the first (non-husband) guest blogger! While chatting online with Freddy yesterday, a pop-up ad came across my screen from Dominick’s Grocery with an interesting recipe for pesto-mozzarella stuffed chicken breasts. This is such a wonderful combination of many of my flavors that fancy my palate: grilled chicken, cheese, pesto, and roasted red peppers! I chose this dish to go over a creamy, al dente risotto. Here we go!
Pesto-Mozzarella Stuffed Chicken Breasts Over Risotto
Pesto Sauce Ingredients:
This recipe makes more than you will need, but I HIGHLY recommend freezing the rest in ice cube trays for later use in pastas, sandwiches, chicken, etc….
1 pkg. (.66oz) fresh organic basil leaves, washed and patted dry
3/8 cup parmesano-reggiano cheese, freshly grated
3/8 cup cashews, toasted (great alternative to expensive pine-nuts)
½ cup extra virgin olive oil
garlic powder to taste
Instructions:
Using a food processor, add cheese and cashews. Blend for a few seconds making sure all the cheese is not sticking to the sides of your food processor. Slowly add olive oil, blending until desired consistency is attained. Optional: add a quarter cup of water to stretch out the value of your EVOO. Next add the basil and garlic powder, blending until a nice smooth consistency. Let this stand for an hour and refrigerate or freeze the rest.
Creamy, Al Dente Risotto Ingredients:
1 cup uncooked Arborio risotto
2 tablespoons extra virgin olive oil
2 tablespoons butter
½ cup finely chopped onion
3 cups chicken broth
salt and pepper (optional)
Instructions:
Sauté the onion in butter and olive oil for 3 minutes. Add the risotto, stirring often for the next 2 minutes. Stir in 1 cup of the broth, stirring in until liquid is absorbed. Gradually stir in the remaining broth, one cup at a time. Wait ‘til previous cup of broth is absorbed. Salt and pepper to taste.
Pesto-Mozzarella Ingredients:
4 boneless, skinless chicken breasts (about 1 and 2/3 lbs)
½ tsp. freshly ground black pepper
½ cup fresh pesto sauce
½ cup fresh mozzarella balls (I used a large fresh mozzarella ball and cut it into small pieces)
½ cup roasted red peppers (I prefer mine in olive oil and garlic)
Instructions:
Prepare your grill (gas or electric) to high heat (making sure the grill is clean and oil the cooking surface). As the grill is heating up, now we prepare the stuffed chicken. Cut a slit length wise in each of the chicken breasts, being careful not to cut through to the other side. Rub a pinch of pepper on all sides (internal and external) of each breast. Take a tablespoon of pesto and rub inside each pocket. Take ¼ of the mozzarella balls and stuff inside. Add ¼ of the red pepper pieces to each chicken. Lastly, lightly rub the remaining pesto on the outside of each breast. Grilling takes about 15 minutes using the grill cover, turning only once with a wide spatula. Be careful not to lose any of your goodies inside!
The Results:
This turned out to be one excellent meal. Kristen and I really enjoyed it. The only drawback was that the prep time is a little extensive and the ingredients can get a little pricy. (This is why I recommend cashews and also making extra sauce and freezing for later usage. The chicken was very juicy and flavorful, and the combination of flavors in each bite was amazing! The risotto turned out nice too, although I am used to a creamier center. I failed to realize that I had bought an al dente (Italian for “to the tooth”) style of risotto.
Thank you for reading my guest blog, and bon appétit!
-Kory
A Note From Monica:
This looks and sounds great, Kory! We will definitely have to give it a try. Thanks for your interest in the blog... and for dressing up for the occasion!
Pesto-Mozzarella Stuffed Chicken Breasts Over Risotto
Pesto Sauce Ingredients:
This recipe makes more than you will need, but I HIGHLY recommend freezing the rest in ice cube trays for later use in pastas, sandwiches, chicken, etc….
1 pkg. (.66oz) fresh organic basil leaves, washed and patted dry
3/8 cup parmesano-reggiano cheese, freshly grated
3/8 cup cashews, toasted (great alternative to expensive pine-nuts)
½ cup extra virgin olive oil
garlic powder to taste
Instructions:
Using a food processor, add cheese and cashews. Blend for a few seconds making sure all the cheese is not sticking to the sides of your food processor. Slowly add olive oil, blending until desired consistency is attained. Optional: add a quarter cup of water to stretch out the value of your EVOO. Next add the basil and garlic powder, blending until a nice smooth consistency. Let this stand for an hour and refrigerate or freeze the rest.
Creamy, Al Dente Risotto Ingredients:
1 cup uncooked Arborio risotto
2 tablespoons extra virgin olive oil
2 tablespoons butter
½ cup finely chopped onion
3 cups chicken broth
salt and pepper (optional)
Instructions:
Sauté the onion in butter and olive oil for 3 minutes. Add the risotto, stirring often for the next 2 minutes. Stir in 1 cup of the broth, stirring in until liquid is absorbed. Gradually stir in the remaining broth, one cup at a time. Wait ‘til previous cup of broth is absorbed. Salt and pepper to taste.
Pesto-Mozzarella Ingredients:
4 boneless, skinless chicken breasts (about 1 and 2/3 lbs)
½ tsp. freshly ground black pepper
½ cup fresh pesto sauce
½ cup fresh mozzarella balls (I used a large fresh mozzarella ball and cut it into small pieces)
½ cup roasted red peppers (I prefer mine in olive oil and garlic)
Instructions:
Prepare your grill (gas or electric) to high heat (making sure the grill is clean and oil the cooking surface). As the grill is heating up, now we prepare the stuffed chicken. Cut a slit length wise in each of the chicken breasts, being careful not to cut through to the other side. Rub a pinch of pepper on all sides (internal and external) of each breast. Take a tablespoon of pesto and rub inside each pocket. Take ¼ of the mozzarella balls and stuff inside. Add ¼ of the red pepper pieces to each chicken. Lastly, lightly rub the remaining pesto on the outside of each breast. Grilling takes about 15 minutes using the grill cover, turning only once with a wide spatula. Be careful not to lose any of your goodies inside!
The Results:
This turned out to be one excellent meal. Kristen and I really enjoyed it. The only drawback was that the prep time is a little extensive and the ingredients can get a little pricy. (This is why I recommend cashews and also making extra sauce and freezing for later usage. The chicken was very juicy and flavorful, and the combination of flavors in each bite was amazing! The risotto turned out nice too, although I am used to a creamier center. I failed to realize that I had bought an al dente (Italian for “to the tooth”) style of risotto.
Thank you for reading my guest blog, and bon appétit!
-Kory
A Note From Monica:
This looks and sounds great, Kory! We will definitely have to give it a try. Thanks for your interest in the blog... and for dressing up for the occasion!
1 comment:
Well done Kory. I definitely need to try this recipe.
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