Ingredients
- 2 large, whole, bonelss, 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
- Coarse salt and black pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
Directions
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Cut the goat cheese into 8 slices as shown in Preparing the Chicken, Step 1 on page 240
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Cut each whole breast in half
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Remove the tenders as shown in Step 2, and set them aside for later use (such as in the sates on page 254)
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Trim any sinews or excess fat off the breasts and discard
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Rinse the breasts under cold running water
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Then drain and blot dry with paper towels
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Cut pockets in the chicken breasts, as shown in Steps 3 and 4
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Stuff the chicken breasts with the sun-dried tomatoes, basil leaves, and goat cheese slices, and pin the breasts shut with toothpicks as shown in Steps 5 through 7
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Place the chicken breasts in a nonreactive baking dish and season generously with salt and pepper
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Pour the oil and lemon juice over the breasts and let marinate, turning once or twice, while you preheat the grill
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Set up the grill for direct grilling (see page 10 for charcoal or page 16 for gas) and preheat to high
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When ready to cook, brush and oil the grill grate
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Arrange the breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate
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Grill for 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks
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To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch
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Transfer the breasts to plates or a platter
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Remove the toothpicks before serving
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For a prettier presentation, cut the breasts crosswise into thin slices, using an electric knife or sharp carving knife