Sun Dried Tomato-Stuffed Chicken & Roasted Vegetables with Pecan Gremolata

Posted: Updated:

Goat Cheese and Sundried Tomato-Stuffed Chicken Breast
Yields: 8 servings

12 ounces cream cheese
12 ounces fresh goat cheese
¼ cup chopped oregano
2 cups sun-dried tomatoes
Salt and freshly ground black pepper
8 chicken breasts
16 slices pancetta

Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.

In a food processor, pulse together cream cheese, goat cheese, sun-dried tomatoes, oregano, salt and pepper.

Cut a lengthwise slit into each chicken breast.
Spoon about 1 tablespoon of the cream cheese mixture into the center of each chicken breast. Wrap two pieces of pancetta around each chicken breast making sure the seam of the pancetta is on the bottom of the chicken breast. 

Grill, turning occasionally, until the pancetta is crisp, about 2 minutes per side.

Roasted Vegetables with Pecan Gremolata
Yields: 8 servings

1 pound medium carrots, peeled, halved lengthwise, then crosswise
1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise
1 pound turnips, peeled, halved, cut into 1-inch-thick wedges
1 1/4 pounds brussels sprouts, trimmed, halved
6 tablespoons olive oil, divided

3/4 cup pecans
1/4 cup grated Parmesan cheese (about 1 ounce)
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice, divided
1 tablespoon finely grated lemon peel
1 small garlic clove, minced

Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.

Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.