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Grilled Chicken Stuffed with Basil and Tomato

Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning. Butterflying the chicken -- splitting each piece in half and fanning it open like a book -- creates two layers. They make tasty "sandwiches" with tomato and basil.

  • servings: 4
Photography: Lisa Hubbard

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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

For the Stuffing

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

Directions

  1. Step 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. Step 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. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.

  3. Step 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.

Source
Martha Stewart Living, July 2004

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Reviews (2)

  • 10 Jan, 2013

    My husband and I really enjoyed this dish! Even my kids ate it... with only a little complaining ;)
    This will definitely be on our menu plan again!

  • 12 May, 2012

    this is a great dish