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Recipe Name: Grilled Sun-dried Tomato And Basil Stuffed Chicken -berna Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Poultry Comments:
Course: Entrees  
Preparation Time:
Number of Servings: 4

2 Ounce(s) Sun-dried tomatoes, about
1/2 Cup(s) Reduced-sodium chicken broth
20 Ounce(s) Skinless boneless chicken
breast halves or one
per serving
8 Basil leaves
Salt and pepper
2 Tablespoon(s) Balsamic vinegar
1 Tablespoon(s) Extra virgin olive oil
1 Clove garlic, minced
1/8 Teaspoon(s) Red pepper flakes, crushed
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) Low Fat Grilling:
Fabulous Food from the Backyard Barbecue by Melanie Bernard.
(HarperPerennial, 1995, paper $10 US). KitpatH Recipes (MC: Aug 24
1997) >from 12/98 Recipe by: Melanie Bernard
BBQ Posted to EAT-LF Digest by on Dec 13, 1998,
converted by MM_Buster v2.0l.

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