Serving Size: 1 chicken breast
Preparation Time: 15 minutes
Cooking Time: 17 minutes
Ingredients
4 (4 oz.) boneless, skinless chicken breasts
4 slices fresh tomato (1/4 inch thick)
4 sun-dried tomato halves
2 Tbsp. grated fresh Parmesan cheese
1 1/2 Tbsp. shredded part-skim mozzarella cheese
8 fresh basil leaves
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Olive oil cooking spray
Preparation
1. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high.
2. To butterfly the chicken breasts, lay each breast on a cutting board and use a knife held parallel to the cutting board. Make a cut down the length of one long side of the breast and continue slicing the breast into two twin halves across the width. Do not cut completely through the outer edge. Open the breast and layer a slice of fresh tomato, a sun-dried tomato half, Parmesan and mozzarella cheeses, and 2 basil leaves. Secure the chicken around the filling with 1 to 2 toothpicks. Sprinkle the outside of each breast with salt and pepper. Spray each breast lightly with olive oil cooking spray.
3. Put the chicken breasts on the grill, and grill for about 15 to 17 minutes or until cooked through, turning the breasts occasionally so that they cook evenly.
This recipe is from Diabetes Forecast.
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Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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