September 1st, 2012
Recipe by Leeanne Wright
Preheat barbecue to high.
Cut a pocket in the middle of the thickest part of each chicken breast and stuff with two sun-dried tomatoes and one teaspoon of goat cheese. Secure with a toothpick and brush breasts with olive oil.
Grill chicken about 6 minutes per side, or until completely cooked through. Reduce heat slightly if you are getting flare-ups. The breast should feel firm to the touch at its thickest part.
In a bowl, stir pesto and mayonnaise together.
Serve chicken with a large dollop of pesto mayonnaise.
438 calories, 29.2 g fat, 76.2 mg calcium, 284 mg sodium, 2.2 g carbohydrates, 0.9 g fibre, 40.9 g protein; excellent source of niacin, vitamin B6, and vitamin B12; good source of magnesium and zinc.