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Recipe Category: Chicken
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Ingredients
- 1 tablespoon olive oil
- 2 tablespoons prepared pesto
- salt, to taste
- ground black pepper, to taste
- 1 medium green bell pepper, seeded and quartered
- 1 medium yellow bell pepper, seeded and quartered
- 1 medium red bell pepper, seeded and quartered
- 1 package italian seasoned boneless chicken breasts, about 1 pound
- 4 slices italian bread
Method
- Prepare outdoor grill for cooking, or preheat broiler.
- In small bowl, combine oil, pesto, salt and pepper.
- Divide pesto mixture, reserving half.
- Coat peppers with pesto mixture.
- Grill over medium-hot coals, or broil chicken and peppers 5 to 6 inches from heat, until chicken is cooked through and vegetables are tender, about 8 to 10 minutes, turning two or three times.
- Spread remainder of pesto mixture on bread slices.
- Toast lightly on edge of grill or broiler.
- Serve chicken with bread.
Makes 4 servings.
- Preparation time: About 5 to 10 minutes.
- Cooking time: About 8 to 10 minutes.
- Per serving: About 235 cal, 23 g pro, 19 g car, 8 g fat, 29% cal from fat, 49 mg cholesterol, 936 mg sod, 2 g fiber.
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