Grilled Chicken with Cheese and Sun-dried Tomatoes
1 cup grated Monterey Jack cheese
1 tablespoon chopped parsley
3 egg yolks
1/2 cup finely chopped, oil-packed sundried tomatoes
6 large boneless chicken breast halves, skin left on.
1/3 cup balsamic vinegar
1/2 cup walnut oil
1 tablespoon dry sherry
1 tablespoon frozen orange juice concentrate, thawed
1/4 cup fresh orange juice
1 tablespoon grated orange peel
1/2 teaspoon dried tarragon, crumbled
pinch of cayenne pepper
1/4 teaspoon aniseed
freshly ground pepper
For the stuffing: finely chop cheese and cilantro with 1 egg yolk in processor. Transfer to bowl. Mix in tomatoes. Cover and refrigerate.
For the chicken: Make sure bone is removed and skin is on. Gently slide fingers between chicken skin and meat, forming 1 1/2 inch wide, 3 inch deep pocket. Spoon stuffing into pocket. Press around pocket opening with fingertips to enclose stuffing.
Cover and refrigerate until stuffing is firm, about 30 minutes. Grill over hot coals until done (approximately 6 minutes per side. Serve with dressing.
For the dressing: Blend 2 egg yolks and 1 TBS of vinegar in food processor. Combine both oils in one cup. Combine remaining vinegar, sherry and orange juice concentrate in another cup.
With processor running, slowly pour both mixtures alternately through feed tube. Mix until slightly thickened. Blend in fresh orange juice, orange peel, tarragon and cayenne pepper. Grind aniseed in mortal and pestle and add. Season with salt and pepper. Cover and refrigerate. Serve at room temperature.