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Servings: 6 servings
6 large boneless chicken breast halves, with skin
5-1/2 oz. crumbled fresh goat cheese, e.g., Montrachet or 1 c. grated Monterey Jack cheese (about 3 oz.)
1 Tbsp. chopped fresh cilantro
1 egg yolk
1/2 c. (scant) finely chopped drained oil-packed sun-dried tomatoes
2 egg yolks
1/3 c. balsamic vinegar or 1/4 c. red wine vinegar
1/2 c. vegetable oil
1/2 c. walnut oil or hazelnut oil (or substitute vegetable oil)
1 Tbsp. dry sherry
1 Tbsp. frozen orange juice concentrate, thawed
1/4 c. fresh orange juice
1 Tbsp. grated orange peel
1/2 tsp. dried tarragon, crumbled
Pinch of cayenne pepper
1/4 tsp. aniseed
Salt and freshly ground pepper, to taste
3 small yellow crookneck squash
3 small zucchini
3 small bell peppers (red, yellow and/or green)
2 large tomatoes, cut into 1/2-inch-thick slices
1 bunch green onions, trimmed
Fresh cilantro sprigs
2 Tbsp. aniseed
2 Tbsp. lemon-pepper seasoning
Combine the cheese and cilantro with egg yolk (recipe says to use a food processor). Mix in the sun-dried tomatoes.
Starting at wider short end of each chicken breast, gently slide fingers between chicken skin and meat, forming 1-1/2-inch-wide, 3-inch deep pocket. Spoon stuffing into pocket (recipe says to use a pastry bag fitted with medium plain tip, if you've got one). Press around pocket opening with fingertips to enclose stuffing. Cover and refrigerate until stuffing is firm, about 30 minutes.
Blend yolks and 1 Tbsp. vinegar in processor. Combine both oils in one cup. Combine remaining vinegar, Sherry and orange juice concentrate in another cup. With processor running, slowly pour both mixtures alternately through feed tube. Mix until slightly thickened. Blend in fresh orange juice, orange peel, tarragon and cayenne. Grind aniseed in mortar with pestle and add. Season with salt and pepper. Recipe makes way more dressing than you will need.
Cut squash and zucchini lengthwise in thirds. Cut each bell pepper into 6 wedges. Place all vegetables on platter. Set aside cilantro sprigs to use as garnish.
Prepare barbeque grill (high heat). Grind aniseed in mortar with pestle. Brush both sides of chicken and vegetables with oil. Sprinkle chicken and all vegetables with aniseed, lemon-pepper seasoning and salt. Place chicken skin-side down in center or grill and cook 7 minutes. Turn chicken over. Add squash, zucchini and bell peppers to grill and cook 4 minutes. Turn vegetables over. Add green onions and tomatoes to grill and cook until chicken is cooked through and vegetables are just tender, turning onions and tomatoes over once, about 3 minutes.
Arrange chicken and vegetables on platter. Spoon dressing over. Garnish with fresh cilantro sprigs and serve. Or, arrange each plate and serve individually.
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