Two of my best friends, Joey Prepolec and Lloyd Praedel, and I began our day at my grandma's Croatian Picnic at her "Croatian-Catholic" Church called St. Lucy. The church holds them once a year where Croatians gather to enjoy traditional Croatian food, music, and drinks. After spending the whole day at St. Lucy's we headed back to my place to lay by the pool and enjoy the rest of the day. As time flew by dinner time came by and we all grew an appetite. I decided to head to the grocery store to see what I could find.
I had the idea to make a stuffed chicken breast but when I got home with the ingredients to make the recipe I decided to head into another direction. Instead of stuffing the smoked mozzarella and red peppers inside the chicken, I added a few more ingredients are created a cheese sauce to throw over the top.
INGREDIENTS:
- 4 Chicken Breasts
- 1 head of Garlic, cloves separated
- 1 small bunch fresh Rosemary Sprigs
- Olive Oil, (I used Basil Olive Oil)
- 2 ounces of Smoked Mozzarella Cheese, cut into small cubes
- 2 large dollops of Ricotta Cheese
- 1 Red Bell Pepper
- 4 Jalapenos
- Salt, to taste
- Pepper, to taste
DIRECTIONS:
- Heat oven to 375 degrees and start grill.
- Combine garlic cloves and 2 rosemary sprigs in a sauce pan, cover with oil.
- Bake until garlic cloves are tender and golden (about 30 miuntes).
- Meanwhile, dice up red bell pepper and jalapenos and cut mozzarella cheese into cubes.
- Put pepper and jalapeno into a pan and drizzle with olive, salt, and pepper. Set on grill.
- Season chicken breasts with olive oil, and salt and pepper (both sides). Set on grill.
- Once you flip the chicken for the first time put the mozarella and dollops of ricotta into pepper and jalapeno mizture (stir together until well combined).
- After garlic, rosemary, and oil are infused pour liquid into "queso" (strain out garlic). Mix together.
- Once chicken is cooked on both sides and queso is melted take off grill and let cool down.
