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Grilled Stuffed Chicken Breasts
Contributed by: shared by Phil Garrett
8 sun-dried tomatoes
4 ounces creamy goat cheese
2 chicken breasts
8 large fresh basil leaves
coarse salt and black pepper
3 TBS extra-virgin olive oil
2 TBS lemon juice
Soak sun-dried tomatoes in hot water for one hour, then drain. Cut the goat cheese into eight slices.
Cut each chicken breast in half and trim off and discard skin, sinews and excess fat. Rinse, drain and blot dry. On each, slit a pocket into one side almost the entire length and width of the chicken breast, leaving three other sides intact.
Stuff the breasts with a layer of sun-dried tomatoes, a layer of basil leaves and a layer of goat cheese slices. Pin the open side of the breasts shut with toothpicks.
Place the chicken breasts in a nonreactive baking dish and season generously with salt and pepper. Pour the oil and lemon juice over the breasts and let marinate, turning once or twice, while you preheat the grill. Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.
Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate. Grill for four to six minutes per side, rotating the breasts 90 degrees after two minutes on each side. To test for doneness, poke a breast on the thickest part with your finger. It should feel firm to the touch.
(This recipe was contributed as part of a "Cook of the Week" feature.)