Some things just go together. Think of Han Solo and Chewbacca. Peanut butter and chocolate. Beaches and margaritas. Summer Fresh and barbecues!
When you’re kicking it at the backyard barbecue this Canada Day weekend with some friends, cold drinks, and delicious food, here’s an idea for another perfect pairing: Gouda stuffed chicken with bruschetta.
I love doing stuffed chicken recipes. Since chicken breasts tend to be kind of bland on their own, they pair perfectly with so many interesting and creative stuffings, and the presentation is always a hit when entertaining. Best of all, they’re simple enough to make anytime. This particular stuffed chicken is inspired by the fresh, bright flavours and colours of a Caprese salad: fresh mozzarella, tomatoes, and basil.
Start by flattening the chicken breasts. If you have a meat mallet, then thump away. We don’t, so I use my rolling pin and it works just fine. Either way, place each chicken breast between two layers of plastic wrap and whack it flat until it’s about 1/2 inch thick.
Season both sides of the flattened chicken with salt, pepper, and a sprinkling of garlic powder. Then wrap the chicken breast around a generously sized slice of Gouda cheese (my piece is about 4″ long and 1/4″ thick) and a large leaf of fresh basil. I used a nice creamy goat Gouda from our local cheesery, but almost any cheese you use will be delicious.
Hold the whole thing together with a couple of toothpicks and grill on the barbecue over medium heat about 20 minutes, flipping halfway through.
Serve with savoury Summer Fresh Bruschetta piled on top and grilled veggie kebabs on the side.
If you’d like to add veggie kebabs like mine, they’re super simple to do. Wash and cut your veggies of choice (I used zucchini, grape tomatoes, and a bit of red onion), then thread them on a skewer. If you’re using wooden skewers, I suggest soaking them for a few minutes in water beforehand to minimize charring. Drizzle on some olive oil, season with salt and pepper, then add them to the top rack of the barbecue while you’re cooking your stuffed chicken.
Speaking of perfect pairings, these grilled veggies taste amazing paired with my family’s favourite Summer Fresh dip: Artichoke and Asiago Dip. Summer Fresh also makes a Pasta Italiano that would pair well with this stuffed chicken recipe.
- 4 chicken breasts
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 4 large slices of Gouda cheese
- 4 leaves fresh basil
- 1 container Summer Fresh bruschetta (227 grams)
- Place each chicken breast between 2 pieces of plastic wrap or wax paper and flatten to 1/2" thickness.
- Remove plastic wrap and season both sides with salt, pepper, and garlic powder to taste.
- Wrap each flattened chicken breast around one slice of Gouda and one basil leaf, then secure with toothpicks.
- Grill over medium heat for 20 minutes, flipping half way through.
- Serve topped generously with Summer Fresh Bruschetta.
Summer Fresh crafts healthy, preservative-free gourmet salads, hummus, and dips using real and simple ingredients you can find in your own kitchen. Visit Summer Fresh or connect on Facebook or Twitter to learn more and to find more delicious recipes.
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Disclosure: This is a sponsored conversation. Nevertheless, all opinions expressed are completely honest and my own, based on my personal experience. Your experience may differ.