Saturday, August 11, 2012
The credit for this recipe goes to my mother. When I was back at home a few weekends ago she whipped this up and it is a great way to use the grill to keep the house cool in the summer and do something that is a bit out of the norm for dinner. The secret to keeping the chicken juicy and giving it great flavor is a long marinade in zesty Italian dressing (12ish hours) and the tucked in feta gives is a wonderful little surprise inside. You could also use a dollop of Boursin or any other type of cheese that you like, but the feta doesn't melt as easily meaning less could ooze out onto the grill. The chicken itself is the thin cut variety, if you can't find that you can always pound out your own.
Here's what you need:
Zesty Italian dressing
Thin cut chicken breasts for the number of people you are serving
3 thin asparagus spears per person
Marinate the chicken in Zesty Italian for up to 12 hours for the best flavor. Remove the chicken from the marinade and place on your cutting board, seasoning with salt and pepper. Remove the woody ends from the asparagus and spray lightly with cooking spray and season with the salt and pepper. Place them in chicken breast with a slice (if its a block) or crumbles of feta. Roll up the chicken around the filling and use toothpicks to keep it closed.
Preheat your grill to 400 degrees and cook for 15 minutes, turning every 5 or until the chicken is cooked through. We served it with grilled corn and some toasted sourdough.