Grilled Nectarine Chicken Kiev

Rating: 
Yield: 
Ingredients: 

1 Double boneless breast of chicken
1 Fresh nectarine, peeled and slices
1/4 cup Mozzarella cheese, cut length wise
3 Large, fresh spinach leaves
1 ounce Tomato, julienne sliced
1/2 teaspoon Fresh sage
1/4 teaspoon Fresh rosemary
1 clove Garlic, minced
1 tablespoon Sliced green onion
Juice of one half lemon
Olive oil
Salt and pepper to taste

Instructions: 

Brush breast of chicken with olive oil. Season entire chicken, even under skin, with sage, rosemary, lemon juice and salt and pepper. Marinate for 2 hours. Place spinach leaves inside breast and fill with all other ingredients. Roll breast; secure with skewer.
To cook, use open grill or sauté in skillet until golden brown and skin becomes crispy. Finish cooking in oven at 350° F. for 20 minutes. Remove skewers and slice. Serve with plum compote.
*Recipe developed by Chef Joe Cochran, LOEWS, Santa Monica Beach Hotel.