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Ingredients
| chicken breasts: 6 breasts (halved) |
| olive oil: 3/4 cup |
| fresh basil (chopped): 1/2 cup |
| romano cheese (shredded): 3 Tbl (grated) |
| garlic (minced): 3/4 tsp (minced) |
| Italian seasoning: 1/2 tsp |
| mozzarella cheese, whole milk: 0.75 lb (sliced) |
| unsalted butter: 3/4 cup (softened) |
| sun-dried tomatoes: 1/2 cup (packed in oil//drained and chopped) |
| fresh basil (chopped): 1/3 cup |
| romano cheese (shredded): 3 Tbl (grated) |
| salt (to taste) |
| black pepper (to taste) |
Basil Grilled Chicken With Tomato Basil Butter
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- For the chicken: Rinse chicken and pat dry; place in a non metallic dish or ziplock plastic bag. Combine olive oil, basil, Romano cheese, garlic and Italian seasoning; pour over chicken, tossing to coat all sides. Cover dish or seal bag; refrigerate at least 4 hours, turning occasionally.
- Preheat charcoal or gas grill to medium-high heat. Lightly coat grill grate with oil or non-stick cooking spray. Remove chicken from marinade; discard marinade. Grill chicken about 4-6 inches from heat source for about 7 minutes per side, or until no longer pink inside (160°F on a meat thermometer).
- Lower grill to low. Top chicken with mozzarella cheese. Close gill and let cheese melt. Put chicken on a platter and top with some tomato basil butter. Serve chicken with remaining tomato basil butter on the side.
- For the tomato basil butter. Put softened butter in a small bowl. Add remaining ingredients and blend well. Season with salt and pepper; set aside.