Recipe - Grilled Summer Fruit

2 ounce Sundried tomatoes; about
8pieces
One half cup Reducedsodium chicken broth
20 ounce Skinless boneless chicken
breast halves or one fillet
per serving
8 lg Basil leaves
Salt and pepper
2 tablespoon Balsamic vinegar
1 tablespoon Extra virgin olive oil
1 Clove garlic; minced
1/8 teaspoon Red pepper flakes; crushed

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 mediumhot fire. Lightly oil the grill or coat with a nonstick
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 EATLF Digest by kitpath@earthlink.net on Dec 13, 1998, converted
by MM_Buster v2.0l.