- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2
- boneless skinless chicken breasts
- 2 tbsp
- Roasted Garlic and Pepper Rub Marinade
- 30 mL
- 2
- large green zucchini
- 1 tbsp
- olive oil
- 15 mL
- 1/2 cup
- goat cheese crumbles
- 125 mL
- 1/4 cup
- breadcrumbs
- 60 mL
- 2 tbsp
- pesto
- 30 mL
- 1 tbsp
- finely sliced chives
- 15 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
Method
- Step 1
- Slice 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.
- Step 2
- Preheat 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.
- Step 3
- Meanwhile, 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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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 300
- Fat:
- 13 g
- Saturated Fat:
- 3 g
- Carbs:
- 14 g
- Fibre:
- 3 g
- Cholesterol:
- 80 mg
- Protein:
- 32 g
- Sodium:
- 600 mg
