Basil-Stuffed Chicken With Tomato-Basil Pasta

I found this recipe in one of my Southern Living cookbooks so I decided to try it. I got home at a quarter to five and was able to whip it out and have it on the table in an hour! A tasty meal that’s fast and easy!

4 (4 oz.) boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. garlic powder
2 bunches fresh basil (about 20 large leaves)

Place chicken between 2 sheets of plastic wrap. Beat with meat mallet to flatten to 1/4 in. thickness.

Sprinkle chicken breasts evenly with salt and garlic powder.

Arrange basil leaves in a single layer over chicken breasts. Starting at short end, roll up chicken breast. Place roll on top of another chicken breast and roll up. Make 2 large chicken rolls. Secure chicken with toothpicks.

The recipe says to cook, covered with a lid, on the grill over medium-hot coals for 18-20 minutes, turning once. I didn’t have time to do that so I drizzled them with olive oil and baked them in a 350F oven for 20 minutes. Then I took them out and browned them in the pan.

Slice chicken and serve over pasta.

1 Tablespoon butter
2 cloves garlic, minced
1/4 cup lemon juice
1/4 cup dry white wine
1/4 chopped fresh basil
1 cup peeled, seeded, and finely chopped tomato
8 oz. thin spaghetti, cooked

Melt butter in pan. Add minced garlic and cook 1 minute. Add lemon juice and remaining ingredients; toss gently.

Garnish with basil.

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