POULTRY, DUCK, GAME BIRDS
This recipe is a rendition of an original Martha Stewart recipe. We love her cooking style and love adding SALTOPIA's flare to her dishes!
- 4 boneless, skinless chicken breasts
- POMODORI SOLEGGIATTO sea salt
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
For The Stuffing:
- fresh basil leaves
- 2 beefsteak tomatoes, sliced
Butterfly chicken breasts by slicing them open.
Sprinkle POMODORI SOLEGGIATTO sea salt all over each chicken piece. Transfer to a plate, and coat both sides with garlic and oil. Heat a grill medium-high. Place basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers. Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes.