Baycrest

BrainMatters • Fall/Winter 2022 • 27 INGREDIENTS 1 zucchini, trimmed and cut lengthwise into strips 1 sweet red pepper, cored and quartered 1 peach, quartered and pitted 3 tbsp olive oil 3 cloves garlic, minced 1 onion, chopped 1/3 cup shredded smoked Gouda cheese (omit, if kosher) 1 tbsp chopped fresh basil 1 tbsp chopped fresh mint leaves 3/4 tsp salt 1/2 tsp black pepper 6 boneless chicken breasts, with skin Basil and mint leaves, for garnish NUTRITIONAL ANALYSIS PER SERVING: Calories 480; Protein 55g; Carbohydrate 10g (3%DV); Fat, total 24g (37%DV); Fat, saturated 7g (35%DV); Fat, trans Og; Cholesterol 175mg (58%DV); Fibre 2g (8%DV); Sodium 280mg (12%DV). DIRECTIONS Preheat grill to medium-high. Place zucchini, red pepper and peach in a large bowl. Toss with 2 tbsp oil until evenly coated. Transfer to a lightly greased grill and cook, turning often, for about 10 minutes or until vegetables and peach quarters are softened but still intact. Coarsely chop and return to bowl. Heat remaining oil in a non-stick skillet set over medium heat; cook garlic and onion until softened, about 3 minutes. Remove from heat. Stir into vegetable/fruit mixture along with cheese (omit, if kosher), basil, mint, 1/2 tsp salt and 1/4 tsp pepper. Pry skin away from thick end of chicken breasts to form pocket, leaving skin attached at the edges. Stuff about 1/3 cup vegetable/fruit mixture into each pocket. Close opening at edges with toothpicks. Sprinkle skin of chicken with remaining salt and pepper. Place chicken on lightly greased grill set over medium heat. Grill, turning once, until chicken is no longer pink inside, 15 to 20 minutes. Remove toothpicks. Garnish with basil and mint leaves. Recipe sourced from Mindfull: Over 100 Recipes for Better Brain Health, Greenwood, Carol R

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