Ingredients
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salt & freshly ground black pepper
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2 tablespoons olive oil
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1 clove garlic, thinly sliced
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1 tablespoon finely chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh oregano
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2 tomatoes, sliced
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8 fresh basil leaves
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4 boneless skinless chicken breast halves (6-8 oz each)
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1 large zucchini, thickly sliced
Instructions
- Prepare a fire in a charcoal grill.
- Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other.
- Open like a book and sprinkle to taste with salt and pepper.
- For Marinade: In a shallow baking dish, combine ingredients.
- Add chicken and turn to coat all sides.
- Let stand at room temperature for 30 minutes.
- Layer tomato and zucchini slices and basil leaves inside each chicken breast.
- Close and secure with toothpicks.
- Season to taste with salt and pepper.
- Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes.