Happy Eats!

When it’s too hot to cook, but you want something a little fancier than just the same old grilled chicken breast, try this dish. It adds about 10 minutes to your dinner preparation time, but it’s well worth it. Everybody seems to like these rollups, and you can vary the filling to suit everyone’s taste. I use pesto from a jar, but if you happen to make your own, so much the better!

• 4 boneless, skinless chicken breasts
• 4 generous tablespoons pesto
• 4 roasted red peppers (from a jar is fine), chopped
• 4 thin slices provolone cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Before you start, soak about a dozen toothpicks in water. Lay the chicken breasts on a plastic cutting board. Flatten them out by pounding with a meat mallet, a rolling pin, or the bottom of an empty wine bottle. They should be fairly thin, about 1/4 inch is good.

Spread the pesto thinly on each chicken breast. Spoon the roasted red peppers on each breast, smooth them out, and top with the cheese if you’re using it. Now roll the chicken breasts, nice and tight. It’s better to roll them so they are short and fat, rather than long and thin. Fasten the checken breasts closed with the toothpicks. Mix the lemon juice with the olive oil in a small dish.

When the grill is at a steady medium heat, lightly brush the chicken rollups with the oil-juice mixture, and lay them on the grill. They should be done in about 15-20 minutes, depending on your grill. (You can also cook these indoors. Simply saute them in the olive oil over medium heat, squeezing a little lemon juice into the pan as they cook.)

To serve, let the rollups rest for a few minutes, then slice into pinwheels. Arrange them on a bed of greens dressed with a little lemon juice and olive oil. Serve with Zen Carrot Salad and Fresh Tasting Potato Salad for a seriously happy summertime meal!

4 servings.