Let's face it - the boneless chicken breast is a pretty sad piece of meat on its own. Normally when I buy these things, I've got a larger plan in mind- Greek pita, tacos, curry, whatever. My usual grill technique of dry rub - sear - finish on indirect heat - produces mediocre results (for this you need bone-in breasts). The only real option is to resort to drastic measures. Let's start by pounding these babys flat. Use whatever you need to get the job done - mallet, brick, etc. I find it helps to yell out "Where's my money!" several times as you do this. And look out for flying chicken bits. Actually, if you are afraid of raw chicken, avoid this recipe entirely.
Now it's time for the ubiquitous goat cheese. There is no good way to do this so just have at it. Check my 24 Karat gold foil. How you like me now?
Inside also goes scallions, arugula, and bell peppers that you've roasted ahead of time. Earlier that day I found some really beautiful purple bell peppers at the market, but once we roasted them they just looked well - like shit. (that's for you Mean Willie) Good thing Wonderwife suggested we also get some red ones - this is why I married her. To roast a pepper - put it on the grill at high heat and turn occasionally till charred on all sides. Then close it up in a paper bag for about 5 minutes. When you take it out, it should be easy to peel. Or you can just buy them in a jar for 10 times the cost. it's your call.
Once rolled up, most people would probably use toothpicks to hold them closed, but I think the chopped up kabob skewers make for a much more dramatic presentation. And since these birds get 2 square feet to move around if they are lucky, the blunt end goes right through the muscle no problemo. Drizzle some olive oil on em and they are ready for the grill.
I cooked these on a gas grill at medium heat, giving them a quarter turn every 6 minutes or so. If you use charcoal or wood, give them less time. If the outside is brown, chances are the inside is done. I find the end result is something like an omelet, but with chicken in place of the egg. Garnish with chopped herbs, drizzle with just a bit more olive oil, and serve.
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