(based on a recipe in Quick
‘N’ Easy Paleo Chicken Recipes, by Marriah Smith)
4 boneless skinless chicken breasts (about 2 lbs)
8 fresh basil leaves
2 finely chopped garlic cloves
2 T olive oil
2 medium tomatoes, thickly sliced (about 3/4 pound)
Salt and pepper to taste
Butterfly the chicken breasts and open them like a book.
Season the chicken on both sides with salt and pepper and place on a plate. Add
oil and garlic to both sides. Place two basil leaves on the bottom half of each
chicken breast and top with the tomato slices. Fold top over the bottom half
and secure with toothpicks. Grill chicken for 15 minutes, turning one during
cooking. Chicken is done when the middle is no longer pink and the juices run
clear. Remove toothpicks before serving.
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