Grilled Sun-Dried Tomato And Basil Stuffed Chicken -Bernard

Ready in 40 minutes
13 review(s) averaging 4.5. 77% would make again

Top-ranked recipe named "Grilled Sun-Dried Tomato And Basil Stuffed Chicken -Bernard"

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Try this Grilled Sun-Dried Tomato And Basil Stuffed Chicken -Bernard recipe, or contribute your own. "collxmakeahead" and "collxdf" are two tags used to describe Grilled Sun-Dried Tomato And Basil Stuffed Chicken -Bernard.

"I would increase the marinade time and/or add more garlic and olive oil to the marinade. I only marinaded the breasts for 20-30 minutes after stuffing. I may try marinading first and stuffing after too. Otherwise a great recipe!"


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2 oz Sun-dried tomatoes
1/2 c Reduced-sodium chicken broth
20 oz Skinless boneless chicken
8 lg Basil leaves
Salt and pepper
2 tb Balsamic vinegar
1 tb Extra Virgin Olive Oil
1 Garlic; minced
1/8 ts Red pepper flakes; crushed

Original recipe makes 4 Servings



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.


BigOven Tip: Easily make this ahead of time! The chicken can be marinaded up to a day in advance.

Verified by CSmith508

I served mine with a rissotto and rainbow pasta salad. Awesome!


Calories Per Serving: 238 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Brine the chicken first
michaelshort10004 1 year ago

KendraCooks 1 year ago

TimKosel 1 year ago

Great flavors.
alishapeake 2 years ago

Even my picky husband enjoyed this meal! I did add a drizzle of a balsamic reduction over each chicken breast and it was so delicious! I will definitely make this again.
Libbyjulian 3 years ago

Delicious! Made it with cream cheese mashed potatoes, asparagus, and garlic bread for my mom's bday dinner. Left out the red pepper flakes and used the George Forman Grill. Excellent!
CaliTeacher0103 4 years ago

Very good on the grill. ADD FETA to stuffing
Svandis 4 years ago

Delicious!!! So flavorful! My husband can't stop talking about it and we're already making a list of friends to invite over so we can share it...try this recipe! You won't be disappointed!
Amyo031503 5 years ago

Great spring/summer grill dish!
Glenn2iron 5 years ago

The instructions were easy to read and follow. I will be adding this to my fovarite things to ccok. And I told one of my good friends about it . will be share the recepie with her.
mimi34 5 years ago

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