Finally, a Martha Stewart recipe that is as easy as it is tasty. I mean, really – have you ever had the experience that most Martha Stewart recipes are long and complicated, but at least the final result is amazing? I have, and I have yet to find a simple recipe in my many years of cooking. But I found this one, and not only is it EASY, it is also FABULOUS!!
I made this the other night for dinner (grilled on our gas grill), and as the neighbors walked by, they almost jumped the fence to join us for dinner. Really. I had a text from my next-door neighbor when I came inside with the chicken, asking, “What were you just grilling? It smelled amazing! Good thing I already ate, or I would have been ringing your doorbel!!” It’s that good. Really. Try it!
Grilled Chicken Stuffed with Basil and Tomato
From Martha Stewart Living, July 2004
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
1. 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.
3. 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.
Total Fat: 5.5 g
Cholesterol: 96.0 mg
Sodium: 256.5 mg
Total Carbs: 4.8 g
Dietary Fiber: 1.1 g
Protein: 39.9 g