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1 lb chicken, thin-sliced breast meat
salt, ground pepper to taste
1/4 c olive oil
2 Tbsp prepared pesto sauce
1 zucchini, scrubbed, unpeeled, in 2" strips
1 red bell pepper, seeded, cut in strips
Directions:
Season chicken with salt, pepper.
In mixing bowl, combine oil, pesto sauce. Add vegetables, toss to coat with oil. Divide vegetables among the breast slices, roll them up around vegetables. Hold in place with toothpicks.
Brush with remaining pesto mixture. Grill or broil 10-12 min, turning several times, brushing with pesto mixtuer, until chicken is cooked through and vegetables are lightly browned.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday February 28th, 2006
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1 zucchini, scrubbed, unpeeled, in 2" strips
1 red bell pepper, seeded, cut in strips
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