0 Picture
Ingredients
- 8 sun dried tomatoes (not oil packed)
- 1/3 cup shredded part skim mozzarella
- 2 Tbsp grated Parmesan cheese
- 8 fresh basil leaves, chopped
- 3 tsp extra virgin olive oil
- 4 (1/4 lb) skinless boneless chicken breast halves
- 1/2 tsp salt
- 1/4 tsp pepper
Details
Servings 4
Preparation
Step 1
1. Spray the grill rack with nonstick spray; prepare the grill for a med-hot fire.
2. Combine the sun dried tomatoes with enough boiling water to cover in a small bowl. Let stand until softened, about 15 min. Drain the tomatoes and finely chop. Transfer the tomatoes to a med. bowl. Add the mozzarella, Parmesan, basil and 1 tsp oil; mix well.
3. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth until a small chamber has opened in the side. Do not cut through to the back or the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket evenly with the filling (about 3 Tbsp in each) Secure the opening with wooden picks.
4. Brush the chicken with the remaining 2 tsp oil, then sprinkle with the salt and pepper. Place on the grill rack and grill until well marked and the chicken is cooked through, 8-10 min on each side.
Review this recipe