Recipe: Bit and Spur Pollo Relleno (pesto-stuffed chicken breasts with pineapple salsa)

BIT AND SPUR POLLO RELLENO

FOR THE PINEAPPLE SALSA:
1 fresh pineapple
1 red onion, finely chopped
1 fresh jalapeno pepper, finely minced
1 fresh Anaheim or poblano pepper, minced
1 red bell pepper, chopped
1/2 bunch cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin

FOR THE CILANTRO PESTO:
3 bunches fresh cilantro
1 cup grated Parmesan cheese
1 cup walnuts or pine nuts
1 tablespoon minced garlic
Salt and pepper to taste
1/4 to 1/2 cup olive oil
6 ounces fresh goat cheese, crumbled

FOR THE GLAZED CHICKEN:
1/4 cup honey
1 tablespoon red wine
1 teaspoon chili powder
6 (8-ounce) boneless skinless chicken breasts
Garnish: cilantro sprigs

TO MAKE THE PINEAPPLE SALSA:
Cut the pineapple into 1-inch pieces. Combine with the onion, jalapeno pepper, Anaheim pepper, bell pepper, cilantro, chili powder and cumin in bowl and mix well. Set aside.

TO MAKE THE PESTO:
Combine the cilantro, Parmesan cheese, walnuts, garlic, salt and pepper in a food processor container. Pulse until chopped. Add the olive oil gradually, processing to form a smooth paste. Combine with the goat cheese in a bowl and mix well.

TO PREPARE THE GLAZED CHICKEN:
Combine the honey, wine and chili powder in a small saucepan. Cook until heated through; set aside.

Cut a horizontal slit in each chicken breast to form a pocket. Fill the pocket with the pesto mixture.

Grill the chicken until nearly cooked through. Brush with the honey glaze. Grill the chicken until cooked through.

TO SERVE:
Place the chicken on individual serving plates. Top with the salsa. Garnish with cilantro sprigs.

Makes 6 servings
Adapted from source: Always in Season by Junior League of Salt Lake