Grilled Stuffed Chicken Breasts

By cserumga

- From How to Grill Everything by Steven Raichlen

- makes 4 servings

Ingredients

• 4 skinless, boneless, chicken breast halves (6 to 8 ounces)
• 8 sun-dried tomatoes, soaked in hot water for 1 hour, then drained
• 8 large fresh basil leaves
• 4 ounces creamy goat cheese
• coarse salt and black pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice

Preparation

Step 1

1. Cut the goat cheese into 8 slices using dental floss

2. Trim any sinew or excess fat from the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Cut pockets in the chicken breasts, by placing at the edge of a cutting board with the thicker side facing out. Holding it flat with the palm of you free hand and holding the knife parallel to the cuting board, cut a deep pocket in the breast. (Do not cut all the way through.)

3. Stuff the chicken breasts with the sun-dried tomatoes, basil leaves, and goat cheese slices, and pin the breasts shut with toothpicks. Place the chicken breasts in a non-reactive baking dish and season generously with salt and pepper. Pour the oil and lemon juice over the breasts and let marinate, turning once or twice, while you preheat the grill.

4. Set up the grill for direct grilling and preheat to high. When you are ready to cook, brush and oil the grill grate. Arrange the breasts on the hot grate, all facing the same direction at a 45 degree angle to the bars on the grate. Grill for 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. To test for doneness, poke a breast in the thickest part with you finger. It should feel firm to the touch.

5. Transfer the breasts to plates or a platter. Remove the toothpicks before serving.