Filed Under: 20msc-wednesdaySelection, Chicken, Child, Dinner, Family Gathering, Pregnancy, Under 20 Mins

Grilled Chicken with Sun-Dried Tomato & Pesto Mayo

Pesto peps up a simple chicken breast. Grill some veggies at the same time, and you have a perfect summer meal.

September 1st, 2012

Recipe by Leeanne Wright

"I was very surprised and pleased that my kids liked it as much as they did. They both finished all of the chicken, with the exception of one tomato on one son's plate and the sauce on the other son's plate." —Katherine Nicol, mom of Michael, 12, and Christopher, 11, SELKIRK, MAN.
Prep Time
Prep & cooking time: 20 minutes
  • 4 boneless, skinless chicken breasts, patted dry
  • 8 sun-dried tomatoes, packed in oil
  • 4 tsp goat cheese
  • 2 tbsp olive oil
  • 1/4 cup each pesto and mayonnaise
  1. Preheat barbecue to high.

  2. 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.

  3. 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.

  4. In a bowl, stir pesto and mayonnaise together.

  5. Serve chicken with a large dollop of pesto mayonnaise.

Nutrients Per Serving

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.

Grilled Chicken with Sun-Dried Tomato & Pesto Mayo
Photo by Jim Norton

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