Ingrédients pour Chicken Breasts Stuffed With Zucchini Tomato And Basil
- Boneless Skinless Chicken Breast Halves
- Salt & Freshly Ground Black Pepper
- 1/4 cup olive oil
- 1 clove garlic, minced
- Fresh Flat Leaf Parsley
- Fresh Oregano
- Tomatoes
- 1 medium zucchini, sliced into 1/4-inch rounds
- Fresh Basil Leaves
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Comment préparer Chicken Breasts Stuffed With Zucchini Tomato And Basil
- Prepare a medium-hot fire in a charcoal grill (or preheat your gas grill to medium-high).
- Butterfly each chicken breast: Place chicken breast horizontally on a cutting board and carefully slice it horizontally almost all the way through, stopping about 1/2 inch from the opposite side. Open like a book.
- Season chicken: Sprinkle both sides of each butterflied chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Prepare the marinade: In a shallow baking dish, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 clove minced garlic, 1 teaspoon dried oregano, and 1/2 teaspoon salt.
- Marinate chicken: Add the chicken breasts to the marinade, turning to coat both sides completely. Let stand at room temperature for at least 30 minutes (or up to 2 hours in the refrigerator).
- Prepare the filling: Slice 1 medium zucchini into 1/4-inch thick rounds. Slice 1 medium tomato into 1/4-inch thick rounds. Roughly chop 1/2 cup fresh basil leaves.
- Stuff the chicken: Layer zucchini, tomato, and basil slices inside each chicken breast. Close and secure with toothpicks.
- Grill the chicken: Place the stuffed chicken breasts on the preheated grill. Cook for 20-30 minutes, turning occasionally and brushing with remaining marinade, until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a meat thermometer.
- Rest and serve: Remove from grill and let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
6g
Carbs
1g
