Prep 5 mins
Cook 15 mins
Our herb boxes runneth over with basil... there's always chicken on hand... what else to do on a summer night than this amazingly gourmet-tasting but INCREDIBLY simple recipe? I originally got this recipe from some high-end cooking magazine but have tailored it - and guests love it! (not to mention my husband...)
- trim chicken breasts and slice a slit into the breast as though cutting into two thin layers.
- within each breast, layer the tomatoes, fresh basil, and goat cheese. hold together with toothpicks or kabob sticks cut in half.
- grill as you would normally grill chicken breast on the barbeque.
- (also tasty with a touch of dijon mustard).
I did diverse a little as I used thick sliced sourdough and made in under the grill/broiler, I toasted one side and then put the herb/oil mix on the other (will use this mix in future to make herb/garlic bread, I used oregano and the basil and garlic) and toasted that side and then put on the goat chese and tomato slices and a little black pepper (don't care much for olives), thank you lazyme for a great lunch, made for Went To Market tag game.
This was so simple, yet impressive. My guests and I truly enjoyed it. I really like that you can make it ahead, and just pop it on the grill. Due to the weather, I made it on my George Foreman, but I can't wait to make it on the charcoal grill. The only small change I made was seasoning the breasts on both sides with salt an pepper. Delicious!
A simple, easy, tasty recipe. Followed the directions and ingredients as posted. Thanks!