titel
gegrilde kip gevuld met tomaat en basilicum
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voorber.tijd
kooktijd
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beschrijving
ingrediënten
<li>4 boneless, skinless chicken breast halves (about 6 ounces each)</li><li>1/2 teaspoon coarse salt</li><li>Freshly ground pepper</li><li>2 garlic cloves, minced</li><li>1 tablespoon extra-virgin olive oil</li><li>12 fresh basil leaves, plus more for garnish</li><li>2 beefsteak tomatoes, cut into 0,25 -inch-thick slices</li>
bereiding
<li>Directions Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.</li><li>Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.</li><li>Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.</li>
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