One of the easiest ways to punch up the flavor of chicken breasts is to stuff them. In this recipe, chicken’s stuffed with a trio of fresh herbs and a cheese that melts as the meat cooks. The chicken’s marinated before cooking to help keep the meat moist during grilling.
1 tablespoon chopped garlic
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
4 boneless skinless chicken breast halves
1 cup shredded provolone cheese
1/2 cup white wine
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1. Chop garlic, sage, thyme and rosemary together on cutting board until well-blended and finely minced. Cut pocket in each chicken breast to within 1/2 inch of edge. Rub 1/2 teaspoon of the herb mixture inside each pocket; stuff each with 1/4 cup of the cheese. Secure openings with toothpicks; place in glass or ceramic baking dish.
2. Combine wine, oil, remaining herb mixture, salt and pepper in small bowl; pour over chicken. Cover and refrigerate 1 to 4 hours, turning chicken occasionally.
3. Heat grill. Remove chicken from marinade; discard marinade. Grill, covered, over medium heat or coals 12 to 14 minutes or until no longer pink in center, turning once. Remove toothpicks before serving.
4 servings
PER SERVING: 305 calories, 15 g total fat (6.5 g saturated fat), 34 g protein, 2.5 g carbohydrate, 95 mg cholesterol, 510 mg sodium, 0 g fiber