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Souper Jenny's Grilled Chicken Breast Stuffed With Roasted Red Peppers, Goat Cheese and Arugula
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Cuisine: American On the grill
FROM THE MENU OF . . . SOUPER JENNY
56 E. Andrews Drive N.W., Atlanta
404-239-9023
Q: I had some absolutely delicious chicken at Souper Jenny. I think it was marinated and then cooked and then sliced horizontally and stuffed with goat cheese, basil leaves and sun-dried tomatoes. We ate the chicken chilled for dinner that night -- so good. I would love to have this recipe.
CATHERINE HAINING, Atlanta
A: The goat cheese is correct, but Jenny Levison, owner of Souper Jenny, set the record straight on the other ingredients: The chicken is stuffed with roasted red peppers and arugula, not sun-dried tomatoes and basil.
"It's just sort of everything in one dish, " Levison said. The result - which Levison said looks "a bit like a sandwich" - is a versatile main course that can be served hot at a dinner party or chilled at a casual lunch.
Hands on time: 20 minutes Total time: 2 hours and 30 minutes Serves: 8
Ingredients:
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2 tablespoons olive oil
2 sprigs fresh rosemary, chopped
Zest of one lemon (about 2 teaspoons)
8 skinless, boneless chicken breast halves
Salt and pepper
1 (8-ounce) log goat cheese
1 (12-ounce) jar fire-roasted red peppers, drained and divided into 8 portions
1 bunch arugula
Instructions:
In a shallow dish, combine the olive oil, rosemary and lemon zest. Place the chicken breast halves in the dish and turn them to coat completely in the oil mixture. Marinate in the refrigerator for at least 2 hours, turning occasionally.
Preheat grill. Salt and pepper both sides of the chicken breast halves. Grill the chicken until cooked through but still juicy and tender, about 5 minutes per side. Remove from the grill and let cool 5 to 10 minutes.
With a sharp knife, slice each chicken breast in half horizontally, but do not cut completely through. Divide the goat cheese evenly and spread in the cavities of the chicken. Stuff each with a portion of the red peppers, and then top the red peppers with a few arugula leaves.
Preheat grill. Salt and pepper both sides of the chicken breast halves. Grill the chicken until cooked through but still juicy and tender, about 5 minutes per side. Remove from the grill and let cool 5 to 10 minutes.
With a sharp knife, slice each chicken breast in half horizontally, but do not cut completely through. Divide the goat cheese evenly and spread in the cavities of the chicken. Stuff each with a portion of the red peppers, and then top the red peppers with a few arugula leaves.
Notes:
Once the chicken breasts are cooked, stuffing them takes just a few minutes --- perfect for entertaining.
Nutrition:
Per serving: 295 calories (percent of calories from fat, 47), 35 grams protein, 3 grams carbohydrates, 1 gram fiber, 15 grams fat (8 grams saturated), 96 milligrams cholesterol, 173 milligrams sodium.
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