Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
For the chicken:
4 boneless skinless chicken breasts
2 cups (480 ml) baby spinach
1/2 cup (120 ml) sun-dried tomatoes, cut into strips
3 ounces (85 g) Swiss cheese slices, cut into strips
Olive oil, for grilling
For the pesto:
2 cups (480 ml) basil
2 cloves garlic
¼ cup (60 ml) pine nuts
½ cup (120 ml) parmesan cheese
½ cup (120 ml) olive oil
Salt and pepper, for seasoning
For the potato:
4 russet potatoes, washed and diced
¼ cup (60 ml) garlic butter, melted
½ cup (120 ml) aged cheddar, grated
Method:
For the pesto:
In a blender Place basil, garlic, pine nuts, and parmesan cheese, pulse while adding olive oil.
Once incorporated remove from blender set aside.
For the potatoes:
Turn on half the barbeque to medium or 350 F (175 C).
In a bowl toss the potatoes in garlic butter.
Put the potato mixture in a tinfoil basket.
Place the basket on the unlit side of the barbeque, using indirect heat, with the lid closed, and bake for 1 hour, and topping with cheddar cheese halfway through the cooking process.
For the chicken:
Remove the tender from the chicken breasts, toss the breasts in olive oil, salt and pepper.
Heat the barbeque to high 400 F (205 C).
Oil the grill.
Place chicken top breast side down on the grill cook for 30 seconds then turn the breasts cook for another 30 seconds more to create a crosshatch pattern, turn the chicken over and repeat the process.
Put chicken aside for 5 minutes to cool.
Once cooled make 3 cuts across the top of the chicken breasts about 1/2-inch apart, making sure not to cut completely through.
In each cut Place first the spinach then the swiss cheese and finally the sun-dried tomato.
Turn the on half of the grill to medium or 350 F (175 C).
Place the breast on the unlit side of the grill cook for 15 minutes with the lid closed or until an eternal temperature of 165 F (74 C).
Remove to a plate. Serve with potato and the pesto.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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