Yield: 1 Servings
|6 \N||Boneless chicken breast halves, half thawed|
|½ cup||Mixed fresh herbs-- I used tarragon, basil, garlic chives|
|1 tablespoon||Or less olive oil|
|\N \N||Salt and pepper|
Cut pocket in chicken breasts (it's easier if they're half frozen) Finely chop herbs and mix with olive oil (I used minichopper to make almost a paste).
Stuff chicken breast with herb mixture. Salt and pepper outside of chicken to taste. Allow to sit about 1 hour.
Grill over low flame-- I used the lowest flame and kept the lid on, so that they were as much baked as grilled. It took about 15-20 minutes.
Yum! I served this with rice cooked with juice of a lemon, chicken broth and the grated peel of a lemon. Also some stirfried veggies... Posted to Digest eat-lf.v097.n198 by "Susan E. Cobb" <scobb@...> on Aug 6, 1997