Roasted Garlic and Pepper Grilled Chicken Cutlets with Stuffed Zucchini

Prep time: 10min
Total time: 30min
Serves 4
2
Chicken boneless and skinless breasts
0
2 tbsp
Roasted Garlic and Pepper Rub Marinade
30 mL
2
large green zucchini
0
1 tbsp
olive oil
15 mL
1/2 cup
Goat Cheese Crumbles
125 mL
1/4 cup
breadcrumbs
60 mL
2 tbsp
Mediterranean Style Pesto
30 mL
1 tbsp
finely sliced chives
15 mL
1/4 tsp
each salt and pepper
1 mL
calories
300
fat
13 g
saturated fat
3.5 g
carbs
14 g
protein
32 g
cholestrol
80 mg
fibre
3 g
sodium
600 mg

Directions

  1. Slice chicken breasts in half lengthwise to create cutlets, rub with marinade, cover and refrigerate. Halve zucchini lengthwise, scrape out seeds, brush with olive oil and season lightly; set aside. In a small bowl combine cheese crumbles, breadcrumbs, pesto and chives; set aside.

  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.

  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.