Grilled Sun Dried Tomato And Basil Stuffed Chicken Bernard

Directions

1. In a small saucepan on the stovetop, or possibly in a microwave oven, bring the tomatoes and broth just to a boil. Let stand about 15 min, till the tomatoes are softened. Remove the tomatoes and reserve any remaining broth. Cut the tomatoes in half.
2. Use a small sharp knife to cut as large a pocket as possible in each chicken breast, taking care not to cut all the way through. Divide the rehydrated tomatoes and the basil among the chicken, stuffing them into the pockets. Sprinkle the chicken lightly with salt and pepper.
3. In a shallow dish just large sufficient to hold the chicken, combine the reserved broth, vinegar, oil, garlic, and red pepper. Let stand 30 min at room temperature or possibly up to 2 hrs in the refrigerator. Drain and throw away the marinade.
4. Prepare a medium-warm fire. Lightly oil the grill or possibly coat with a non-stick vegetable spray. Grill the chicken, turning once with a spatula, 8 to 10 min, till the meat is white throughout.
5. Serve hot or possibly at room temperature, cut into crosswise sections and fanned out if you like. 249 cals, 5.8 g fat (21.7% cff)