INGREDIENTS

INSTRUCTIONS

In a small saucepan on the stovetop, or in a microwave oven, bring the
tomatoes and broth just to a boil. Let stand about 15 minutes, until
the tomatoes are softened. Remove the tomatoes and reserve any
remaining broth. Cut the tomatoes in half.  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.  In a shallow dish just large
enough to hold the chicken, combine the  reserved broth, vinegar, oil,
garlic, and red pepper. Let stand 30  minutes at room temperature or up
to 2 hours in the refrigerator.  Drain and discard the marinade.
Prepare a medium-hot fire. Lightly oil the grill or coat with a
non-stick vegetable spray. Grill the chicken, turning once with a
spatula, 8 to 10 minutes, until the meat is white throughout.  Serve
warm or at room temperature, cut into crosswise sections and  fanned
out if desired. 249 cals, 5.8 g fat (21.7% cff)  Low Fat Grilling:
Fabulous Food from the Backyard Barbecue by Melanie  Bernard.
(HarperPerennial, 1995, paper $10 US). KitpatH Recipes (MC:  Aug 24
1997)  >from kitpath@earthlink.net 12/98  Recipe by: Melanie Bernard
BBQ  Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 13, 1998,
converted by MM_Buster v2.0l.

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