Side Pannel
Grilled Sun-Dried Tomato And Basil Stuffed Chicken -Bernard
Grilled Sun-Dried Tomato And Basil Stuffed Chicken -Bernard
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 2 oz Sun-dried tomatoes; about
- -8-pieces
- 1/2 c Reduced-sodium chicken broth
- 20 oz Skinless boneless chicken
- -breast halves or one fillet
- -per serving
- 8 lg Basil leaves
- Salt and pepper
- 2 tb Balsamic vinegar
- 1 tb Extra virgin olive oil
- 1 Clove garlic; minced
- 1/8 ts Red pepper flakes; crushed
Directions
In a small saucepan on the stovetop, or in a microwave oven, bring the
tomatoes and broth just to a boil. Let stand about 15 minutes, until the
tomatoes are softened. Remove the tomatoes and reserve any remaining broth.
Cut the tomatoes in half.
Use a small sharp knife to cut as large a pocket as possible in each
chicken breast, taking care not to cut all the way through. Divide the
rehydrated tomatoes and the basil among the chicken, stuffing them into the
pockets. Sprinkle the chicken lightly with salt and pepper.
In a shallow dish just large enough to hold the chicken, combine the
reserved broth, vinegar, oil, garlic, and red pepper. Let stand 30 minutes
at room temperature or up to 2 hours in the refrigerator. Drain and discard
the marinade.
Prepare a medium-hot fire. Lightly oil the grill or coat with a non-stick
vegetable spray. Grill the chicken, turning once with a spatula, 8 to 10
minutes, until the meat is white throughout.
Serve warm or at room temperature, cut into crosswise sections and fanned
out if desired. 249 cals, 5.8 g fat (21.7% cff)
tomatoes and broth just to a boil. Let stand about 15 minutes, until the
tomatoes are softened. Remove the tomatoes and reserve any remaining broth.
Cut the tomatoes in half.
Use a small sharp knife to cut as large a pocket as possible in each
chicken breast, taking care not to cut all the way through. Divide the
rehydrated tomatoes and the basil among the chicken, stuffing them into the
pockets. Sprinkle the chicken lightly with salt and pepper.
In a shallow dish just large enough to hold the chicken, combine the
reserved broth, vinegar, oil, garlic, and red pepper. Let stand 30 minutes
at room temperature or up to 2 hours in the refrigerator. Drain and discard
the marinade.
Prepare a medium-hot fire. Lightly oil the grill or coat with a non-stick
vegetable spray. Grill the chicken, turning once with a spatula, 8 to 10
minutes, until the meat is white throughout.
Serve warm or at room temperature, cut into crosswise sections and fanned
out if desired. 249 cals, 5.8 g fat (21.7% cff)
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