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.
Photography: Lisa Hubbard
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
- 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.
- 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.
- 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.
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