Grilled Stuffed Chicken Breasts

Ingredients:

• 8 Sun-dried tomatoes (not oil-packed)
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese
• 8 fresh basil leaves, chopped
• 3 tsp. extra-virgin olive oil
• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/2. tsp. freshly ground black pepper

Makes 4 Servings

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. Combine the sun-dried tomatoes with enough boiling water to cover in a small bowl; let stand until softened, about 15 minutes. Drain the tomatoes then finely chop. Transfer the tomatoes to a medium bowl. Add the mozzarella cheese, Parmesan, basil and 1 teaspoon of the oil; mix well.
3. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through the back or the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket evenly with the filling (about 3 tablespoons in each). Secure the opening with wooden picks.
4. Brush the chicken with the remaining 2 teaspoons oil, then sprinkle with the salt and pepper. Place on the grill rack and grill until well marked and the chicken is cooked through, 8-10 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This elegant meal makes a great meal for lunch or dinner for family and friends. This is what I call elegant grilling at its best. Stuffed chicken breasts are always a winner because it gets people to the table and they can eat they're vegetables without knowing it. I highly recommend adding garlic to the stuffing or rubbing the chicken breasts with garlic because garlic always makes everything taste better. The combination of sun-dried tomatoes, garlic, cheeses and fresh basil is a compliment to Italy. If you're having guests for dinner, you can stuff the chicken breasts 24 hours in advance so they will be ready to grill they the guests arrive. I highly recommend using Garlic or Basil-Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more authentic, Italian taste. Fore more information, visit www.TheImperialOlive.com.