Grilling!

Yesterday we had our first adventure with our newly acquired grill! Not being a seasoned charcoal grill user, had no idea the effort that goes into this! I thought it was a quick 'heat up the grill and put on the chicken' process, so I didn't think much about it, but I learned more. Nathan, the more experienced griller (Also an Eagle Scout!) knew that this would take longer than 5 minutes, and was patient with his ignorant apprentice. After having problems with getting the coals to catch fire and having the newsper underneath blow everywhere, we were able to have a great grilled chicken dinner (Thanks to Nate!). Anyways, here's the chef on our balcony with his finished product!

Pesto-Mozzarella Stuffed chicken

4 boneless, skinless chicken breasts

1/2 teaspoon freshly ground black pepper

1/2 cup pesto pasta sauce

1/2 cup fresh mozzarella balls

1/2 cup sliced fore roasted red peppers

1. Prepare a charcoal or gas grill for direct, high heat.

2. While grill heats, with a sharp knife, cut a pocket lengthwise in the edge of each chicken breast half, taking care to avoid cutting through to the other side. Season chicken pieces on both sides with pepper. Spread about 1 Tablespoon pesto inside chicken pocket, then fill each with 1/4 of the mozzarella balls and 1/4 of the roasted red pepper slices. Rub remaining pesto over the top of the chicken to coat lightly.

3. Place chicken on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until meat is browned and no longer pink in the center, about 15 minutes total (7 1/2 minutes on each side)