Basil Grilled Chicken With Tomato Basil Butter

This is from the cookbook "Red White & Blue Ribbon 2004", a collection of winning recipes from recipe contests and food festivals. Molly Pardo of Jupiter, FL took 2nd place at Gold Kist Farms 15th Annual Winning Taste Recipe Contest. The chicken needs to marinate at least 4 hours, so plan accordingly.

• Ready In: 25 mins
• Serves: 6

Ingredients

• Chicken

• 6  boneless skinless chicken breast halves
• 3⁄4 cup olive oil
• 1⁄2 cup  chopped fresh basil
• 3  tablespoons  grated romano cheese
• 3⁄4 teaspoon  minced garlic
• 1⁄2 teaspoon  italian seasoning
• 3⁄4 lb mozzarella cheese, sliced

• Tomato Basil Butter

• 3⁄4 cup unsalted butter, softened
• 1⁄2 cup sun-dried tomato packed in oil, drained and chopped
• 1⁄3 cup  chopped fresh basil
• 3  tablespoons  grated romano cheese
•  salt and pepper, to taste

Directions

1. For the chicken: Rinse chicken and pat dry; place in a non metallic dish or ziplock plastic bag. Combine olive oil, basil, Romano cheese, garlic and Italian seasoning; pour over chicken, tossing to coat all sides. Cover dish or seal bag; refrigerate at least 4 hours, turning occasionally.
2. Preheat charcoal or gas grill to medium-high heat. Lightly coat grill grate with oil or non-stick cooking spray. Remove chicken from marinade; discard marinade. Grill chicken about 4-6 inches from heat source for about 7 minutes per side, or until no longer pink inside (160°F on a meat thermometer).
3. Lower grill to low. Top chicken with mozzarella cheese. Close gill and let cheese melt. Put chicken on a platter and top with some tomato basil butter. Serve chicken with remaining tomato basil butter on the side.
4. For the tomato basil butter. Put softened butter in a small bowl. Add remaining ingredients and blend well. Season with salt and pepper; set aside.