Basil-Stuffed Chicken With Tomato Vinaigrette: The Best Basil-Stuffed Chicken With Tomato Vinaigrette Recipe from Cook'n

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	Basil-Stuffed Chicken With Tomato Vinaigrette

Serves: 4

Boneless chicken breast is fast, it’s easy, it’s already trimmed, it can be flavored countless ways, it keeps you slim, and it doesn’t clog your arteries. Too bad it’s so bland. And the solution is easy--use a bone-in breast. Yes, it takes about twice as long to cook, but that’s still only 20 minutes, and the flavor difference is exponential. One trick to ensure thorough cooking is to broil or grill it on its bone side until it is almost cooked through. That way the meaty side (the public side) can be cooked just until it’s golden brown without fear of underdone chicken next to the bone.

   4 chicken breasts halved, bone-in
   Kosher salt and coarsely ground black pepper to taste
   1/4 cup Basil Pesto homemade, jarred, in a tube, or refrigerated
   2 tablespoons extra-virgin olive oil
   1/4 cup sun-dried tomato pesto, jarred or in a tube
   1/4 teaspoon minced garlic, fresh or jarred organic
   2 tablespoons red wine vinegar

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Basil-Stuffed Chicken With Tomato Vinaigrette is from the Cook'n Homemade in a Hurry collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Heat the broiler to high, and position a rack about 6 inches from the burner.

Cut a pocket into each chicken breast. Season the outsides of the breasts with salt and pepper. Fill the pockets with pesto, and coat the surface of each breast with olive oil. Place bone-side up on a broiler pan and until the bone sides are deeply browned and the chicken is almost cooked through, about 15 minutes. Turn over and broil for 5 more minutes to brown the meaty sides.

While the chicken is broiling, mix the sun-dried tomato pesto, garlic, and vinegar in a bowl. Spoon over the broiled breasts and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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