Italian Stuffed Grilled Chicken Breasts
List of Ingredients
8 asparagus spears
Salt
2 whole boneless, skinless chicken breasts (4 pieces)
4 Ounces fontina cheese
1 Small tomato or 2 plum tomatoes
8 fresh basil leaves
Freshly ground black pepper
Recipe
Light the grill.
For the asparagus, fill a skillet with water and place it over high heat.
Cut off tough part of the asparagus spears; peel the bottom third, if necessary. When the water in the skillet is boiling, add some salt and the asparagus. Cook until tender, about 5 minutes; then remove from the water
and set aside.
While asparagus is cooking, trim fat and any cartilage from the chicken breasts. Butterfly each half, slicing horizontally without cutting all the way through, so the breast opens like a book.
Stack fillings on one half of each open breast. Start with thin slices of fontina, then add peeled and sliced tomato, 2 asparagus spears, cut in half and 2 basil leaves. Season lightly with salt. Bring the top flap over to close each breast and secure it with toothpicks.
Cook the stuffed chicken breasts on the hot grill 5 to 6 minutes per side seasoning them with salt and pepper when turning over. Serve at once.
Servings: 4
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