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Gallery Grilled Chicken Stuffed with Basil and Tomato Credit: Lisa Hubbard Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 boneless, skinless chicken breast halves (about 6 ounces each) 1/2 teaspoon coarse salt Freshly ground pepper 2 garlic cloves, minced 1 tablespoon extra-virgin olive oil For the Stuffing 12 fresh basil leaves, plus more for garnish 2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Cook’s Notes Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning.

Gallery Grilled Chicken Stuffed with Basil and Tomato Credit: Lisa Hubbard

Recipe Summary Servings: 4

Grilled Chicken Stuffed with Basil and Tomato      Credit: Lisa Hubbard

Grilled Chicken Stuffed with Basil and Tomato

Credit: Lisa Hubbard

Grilled Chicken Stuffed with Basil and Tomato

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 boneless, skinless chicken breast halves (about 6 ounces each) 1/2 teaspoon coarse salt Freshly ground pepper 2 garlic cloves, minced 1 tablespoon extra-virgin olive oil

  • 12 fresh basil leaves, plus more for garnish 2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Directions

Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.

Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.

Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Cook’s Notes Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning.

Cook’s Notes

Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning.

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 Add Rating & Review

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All Reviews for Grilled Chicken Stuffed with Basil and Tomato

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Chicken Stuffed with Basil and Tomato

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest