Roasted Garlic and Pepper Grilled Chicken Cutlets with Stuffed Zucchini
boneless skinless chicken breasts
Roasted Garlic and Pepper Rub Marinade
large green zucchini
goat cheese crumbles
finely sliced chives
each salt and pepper
Slice chicken breasts in half lengthwise to crease cutlets and rub with marinade. Halve zucchini lengthwise, scrape out seeds, brush with olive oil and season lightly with salt and pepper; set aside. In a small bowl combine cheese crumbles, breadcrumbs, pesto and chives; set aside.
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.
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.
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