Pollo Relleno

Pineapple Salsa:
1 fresh pineapple
1 red onion, finely chopped
1 fresh jalapeno pepper, finely minced
1 fresh Anaheim or poblano pepper, minced
1 red bell pepper, chopped
1/2 bunch cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin

Cilantro Pesto:
3 bunches fresh cilantro
1 cup grated Parmesan cheese
1 cup walnuts or pine nuts
1 tablespoon minced garlic
Salt and pepper to taste
1/4 to 1/2 cup olive oil
6 ounces fresh goat cheese, crumbled

Glazed Chicken:
1/4 cup honey
1 tablespoon wine (substitution: water)
1 tablespoon chili powder
6 (8-ounce) boneless skinless chicken breasts
Garnish cilantro sprigs

For the salsa, cut the pineapple into 1-inch pieces. Combine with the onion, jalapeno pepper, Anaheim pepper, bell pepper, cilantro, chili powder and cumin in a bowl and mix well. Set aside.

For the pesto, combine the cilantro, Parmesan cheese, walnuts, garlic, salt and pepper in a food-processor container. Pulse until chopped. Add the olive oil gradually, processing to form a smooth paste. Combine with the goat cheese in a bowl and mix well.

For the glazed chicken, combine the honey, wine and chili powder in a small saucepan. Cook until heated through. Cut a horizontal slit in each chicken breast to form a pocket. Fill the pocket with the pesto mixture. Grill the chicken until nearly cooked through. Brush with the honey glaze. Grill the chicken until cooked through.
To serve, place the chicken on individual serving plates. Top with the salsa. Garnish with cilantro.