Last week, I was delighted to share withyou a pesto that was made of wild leeks, otherwise known as ramps. I’ve been enjoying the tub ofÂ pesto tossed with some pasta for a quick lunch, I’ve dabbled and added some crumbled Feta to make another pasta dish and today, that same pesto get’s stuffed into a chicken breast and grilled.
Wild leeks are also known as ramps. At the market, they look like long, tall blades of grass. They taste like a cross between scallions and garlic and if you can’t find them in your area, you may substitute with scallions (green parts) or chives and a clove of garlic.
I’ve tried this pesto with both walnuts and almonds and in both cases, the pesto is wonderful. You decide, depending on your mood or preference.
This dish came about rather quickly, last Wednesday evening after returning from an all day Greek wine tasting. I had been nibbling all day, sippingÂ and sampling but when I got home I realized that I had no dinner plans.
The pesto was staring at me in the fridge but I didn’t want pasta, the Spanakorizo “a la minute” was another leftover to be dealt with and I remembered that Feta tasted rather well in the wild leeks mixture. Thus was born the idea of stuffing the chicken breast with a ramps and Feta pesto.
This dish hardly warrants a recipe but it’s tasty enough to deserve a post and to be shared. When choosing a chicken breast, opt for a plump breast, say approx 1 inch thick in the middle so that you’ll have little cause for worry about piercing a hole in either side of the breast.
Grilled Chicken Stuffed With Ramps & Feta Pesto
1 plump, boneless and skinless chicken breast
ground black pepper
some sweet paprika
2 tsp. of Wild Leek Pesto
1 heaping Tbsp. of crumbled Feta
- Pre-heat your gas or charcoal grill. Brush off any residue on he grill surface and then wipe/treat with a towel that’s been dipped in vegetable oil (to lubricate your grill surface).
- Wash and pat dry your chicken breast(s). Using a sharp knife, cut open a pocket on one side of the breast, being mindful not to create an opening on any other side of the breast. Reserve and wash your hands.
- Mix the Feta into the Wild Leek Pesto and then carefully spoon into the cavity you created in the chicken breast. Push the filling inside to fill the entire cavity evenly. Secure/close the hole by stitching it with one toothpick.
- Season your chicken breast(s) with salt, pepper and some paprika and place on your pre-heated grill. Reduce the heat to a medium-high (you should be able to count up to 6 with your hand over the grill) and grill each side for about 6 minutes a side.
- Take off the grill and allow to rest for about five minutes before serving. Remove the toothpick and serve alongside some Spanakorizo “a la Minute”.
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