BBQ GRILLED STUFFED CHICKEN BREASTS

BBQ GRILLED STUFFED CHICKEN BREASTS image

Yield 4 people

Number Of Ingredients 8

Ingredients

2 Large whole, boneless skinless chicken breasts (each 12 to 16 ounces) or 4 half breasts (each half 6 to 8 ounces)
8 sun-dried tomatoes, soaked in hot water for 1 hour, then drained.
8 large fresh basil leaves
4 ounces creamy goat cheese log
course salt and black pepper to taste
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Soak toothpicks in oil for later use

Steps:

1. Cut the goat cheese log into 8 slices of approximately 1/4 inch. 2. Cut each whole chicken breast in half or use the 4 half breasts. Remove the tenders and set them aside for future use. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Cut pockets in the chicken breast by placing it flat on a cutting board with the thicker side facing out. Holding it flat with your palm and holding the knife parallel to the cutting board, cut a deep pocket in the breast. Do not cut all the way through and try not to pierce the top or bottom of the breast 3. Stuff the chicken breasts with the sun-dried tomatoes, basil leaves, and goat cheese slices and pin 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 preheating the grill. 4. Set up the grill 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 4 - 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. I reduced the heat to medium for cooking and cooked approx 8 minutes per side. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch. 5. Transfer the breasts to plates or a platter. Remove the toothpicks before serving. For a prettier presentation, cut the breasts crosswise into thin slices.