Name: Grilled Sun-Dried Tomato And Basil Stuffed Chicken -Bernard
Ingredients: 2 oz Sun-dried tomatoes; about 8-pieces; 1/2 c Reduced-sodium chicken broth; 20 oz Skinless boneless chicken breast halves or one fillet per serving; 8 lg Basil leaves; Salt and pepper; 2 tb Balsamic vinegar; 1 tb Extra virgin olive oil; 1 Clove garlic; minced; 1/8 ts Red pepper flakes; crushed

Let the people of God comfort themselves in all cases by this doctrine of the divine decrees; and, amidst whatever befalls them, rest quietly and submissively in the bosom of God, considering that whatever comes or can come to pass, proceeds from the decree of their gracious friend and reconciled Father, who knows what is best for them, and will make all things work together for their good. O what a sweet and pleasant life would ye have under the heaviest pressures of affliction, and what heavenly serenity and tranquility of mind would you enjoy, would you cheerfully acquiesce in the good will and pleasure of God, and embrace every dispensation, how sharp soever it may be, because it is determined and appointed for you by the eternal counsel of His will!

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Entrees, Melanie ber, Poultry, Skinny gril	4	servings

INGREDIENTS

2	oz	Sun-dried tomatoes; about 8-pieces
1/2	c	Reduced-sodium chicken broth
20	oz	Skinless boneless chicken breast halves or one fillet per serving
8	lg	Basil leaves
		Salt and pepper
2	tb	Balsamic vinegar
1	tb	Extra virgin olive oil
1		Clove garlic; minced
1/8	ts	Red pepper flakes; crushed

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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