We have a new favorite amazing meal around here. If you are a dinner guest, we will probably serve it to you because it is so pretty and so delicious. We served this to guests last night, and I had leftovers for second breakfast and lunch today. I wish I had more!
Please try this combination. It is so easy, especially if your husband will do the grilling and your daughter will cut up all the vegetables! (The recipes, by the way, are adaptations from Everyday with Rachael Ray magazine.)
Grilled Vegetable Succotash
4 ears corn, husked
1 red bell pepper
1 1/2 cups frozen shelled edamame, thawed
2 TB butter, melted
1. Brush corn with olive oil. Grill the corn for about 10 minutes, then add the red pepper and zucchini (cut in half lengthwise). Continue grilling both until lightly charred on all sides, about 10 more minutes. Season all with salt and pepper.
2. When done, put chicken on the grill. Cut corn off of cob. Remove skin and seeds from red pepper and slice, cutting each slice then into 2-3 squares. Slice zucchini into half-moons. Put all into a clear glass bowl if you have one. (We used a trifle bowl.) Add edamame and butter. Season with salt and butter and serve warm.
Mozzarella Stuffed Chicken
6 boneless, skinless chicken breasts
6 slices of fresh mozzarella
12 basil leaves
4-6 TBS pesto
salt and pepper
1. (Prepare while veggies are grilling.) Salt and pepper chicken. Cut a pocket in each chicken breast and squish one slice of cheese and 2 basil leaves in each one. If you happen to have toothpicks, you can secure them shut. If not, just stuff it in the best you can. By this time, the veggies will be about done and you can grill the chicken while cutting the veggies.
2. Brush chicken with pesto and grill until done, turning over but not putting pesto on the second side. (Well, unless you really, really like a strong pesto flavor. I think two sides is overwhelming because you have basil inside the chicken as well.) This takes about 20 minutes or so.
Serve with a side of couscous, rice, or pasta.