Grilled Cheesy Chicken Roulade with Homemade Pesto and Charred Broccoli

Serves 2-3

Tools

• Wax paper or saran wrap
• Mallet
• Tooth picks, soaked in water 
• Grill
• Meat thermometer

Ingredients

Chicken 

• 2, 8 oz. skinless and boneless chicken breasts
• 1 fire roasted red pepper, sliced into 4 strips, I use jarred from Trader Joes 
• 4 slices fresh cow's milk mozzarela, 1/4 inch thick

Pesto

• 2 cups basil leaves
• 1/2 cup olive oil
• 1/4 cup parmesan, grated
• 2 garlic cloves, peeled
• 2 Tbsp pine nuts or walnuts
• 1 tsp kosher salt

Broccoli

• 1 head broccoli, ends trimmed and cut lengthwise into 4 slabs
• 1 1/2 Tbsp olive oil
• Salt & pepper to taste
• 1  tsp garlic powder

Directions

Pesto

1. In a food processor, combine basil, parmesan, nuts and salt
2. While the food processor is running, slowly add the olive oil in a steady stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
3. Set aside

Chicken

1. On a cutting board or hard surface, working one by one, place the meat between two pieces of wax paper or saran wrap. Pound the meat with a mallet, moving clockwise and from the center to the edges, until it is approximately 1/4 inches thick
2. Spread about 2 Tbsp. of the pesto over the chicken, keeping filling 1/2 inch away from edges
3. Place two slices of cheese on top of the pesto
4. Place a slice of red pepper on top of the cheese
5. Starting from the narrower end of the chicken breast roll up tightly 
6. Secure ends with tooth picks
7. Spread the outside of the chicken breasts with the remainder of the pesto
8. Place chicken on medium-hot grill and cook with lid closed for 8-10 minutes, flip and cook another  8-10 minutes or until internal temperature reaches 165 degrees F, here is a good time to use the meat thermometer
9. Transfer chicken roulades to a platter and let rest for 5 minutes.
10. Remove toothpicks, slice like a jelly roll 

Broccoli

1. Drizzle broccoli spears with olive oil, turning to coat
2. Season with garlic powder, salt & pepper
3. Grill over medium heat for 10-15 minutes, flipping half way
4. Cook until bright green and charred

Plate

Serve sliced chicken with broccoli on a platter