Grilled Chicken Stuffed with Basil and Tomato

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 - done

Grilled Chicken Stuffed with Basil and Tomato
From Martha Stewart Living, July 2004
Serves 4

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.

2. 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.
Grilled Chicken Stuffed with Basil and Tomato - prep 1

Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
Grilled Chicken Stuffed with Basil and Tomato - prep 2

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.
Grilled Chicken Stuffed with Basil and Tomato - done 2

Nutritional info:
Calories: 237.6
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


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