serves
4
prep
30 minutes
cook
1 hour
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups baby spinach
- ½ cup sundried tomatoes, cut into strips
- 85 g (3 oz) Swiss cheese slices, cut into strips
- Olive oil, for grilling
Pesto
- 2 cups basil
- 2 cloves garlic
- ¼ cup pine nuts
- ½ cup grated parmesan
- ½ cup (125 ml) olive oil
- Salt and pepper, for seasoning
Potato
- 4 russet potatoes, washed and diced
- ¼ cup (55 g) garlic butter, melted
- ½ cup grated aged cheddar
Instructions
1. For the pesto: Place basil, garlic, pine nuts and parmesan cheese in a blender. Pulse while adding olive oil. Once incorporated, season, then remove from blender and set aside.
2. For the potatoes: Turn on half the barbeque to medium or 175°C (350°F).
3. In a bowl toss the potatoes in garlic butter. Put the potato mixture in a foil barbecue tray or foil-lined barbecue-safe metal tray. Place on the unlit side of the barbeque. Using indirect heat, with the lid closed, bake for 1 hour, topping with cheddar cheese halfway through the cooking process.
4. Meanwhile, for the chicken: Toss the breasts in olive oil, salt and pepper.Turn up the barbeque (leaving the potatoes cooking on the unlit side) to high or 205°C (400°F). Oil the grill.
5. Place chicken top-breast side down on the grill and cook for 30 seconds then rotate the breasts and cook for another 30 seconds to create a crosshatch pattern. Turn the chicken over and repeat the process. Remove chicken breasts from grill and set aside for 5 minutes to cool. Turn the grill back to the medium or 175°C (350°F).
6. Once cooled. make 3 cuts across the top of the chicken breasts about 1 cm (½ in) apart, making sure not to cut completely through. In each cut place first the spinach then the swiss cheese and finally the sun-dried tomato.
7. Place the breasts on the heated grill. Cook for 15 minutes with the lid closed or until they reach and internal temperature of 74°C (165°F).
8. Remove chicken from grill. Serve with potato and pesto.
Note
• Cooking times and temperatures will vary depending on the size and type of your barbeque.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
