Chicken Breasts Stuffed with Zucchini, Tomato and Basil |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A grill recipe to use your summer vegetables! This recipe works well with chicken, but another option is to substitute pork loin. Ingredients:
4 boneless skinless chicken breast halves (6-8 oz each) |
salt & freshly ground black pepper |
2 tablespoons olive oil |
1 clove garlic, thinly sliced |
1 tablespoon finely chopped fresh flat-leaf parsley |
1 tablespoon chopped fresh oregano |
2 tomatoes, sliced |
1 large zucchini, thickly sliced |
8 fresh basil leaves |
olive oil, for basting |
Directions:
1. Prepare a fire in a charcoal grill.
2. Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other.
3. Open like a book and sprinkle to taste with salt and pepper.
4. For Marinade: In a shallow baking dish, combine ingredients.
5. Add chicken and turn to coat all sides.
6. Let stand at room temperature for 30 minutes.
7. Layer tomato and zucchini slices and basil leaves inside each chicken breast.
8. Close and secure with toothpicks.
9. Season to taste with salt and pepper.
10. Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes.
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