GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS

Grilled Sun-Dried Tomato Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 8

Previous Next

4 skinless, boneless chicken breasts (about 8 ounces each)
1/4 cup chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar
2 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 zucchini, thinly sliced
4 ounces smoked mozzarella, thinly sliced
12 large basil leaves
Vegetable oil, for the grill

Steps:

Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.