Ingredients

• 2 large, whole, bonelss, skinless chicken breasts (each 12 to 16 ounces) or 4 half breasts (each half 6 to 8 ounces)
• 8 sun-dried tomatoes, soaked in hot water for 1 hour, then drained
• 8 large fresh basil leaves
• 4 ounces creamy goat cheese
• Coarse salt and black pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice

Directions

1. Cut the goat cheese into 8 slices as shown in Preparing the Chicken, Step 1 on page 240

2. Cut each whole breast in half

3. Remove the tenders as shown in Step 2, and set them aside for later use (such as in the sates on page 254)

4. Trim any sinews or excess fat off the breasts and discard

5. Rinse the breasts under cold running water

6. Then drain and blot dry with paper towels

7. Cut pockets in the chicken breasts, as shown in Steps 3 and 4

8. Stuff the chicken breasts with the sun-dried tomatoes, basil leaves, and goat cheese slices, and pin the breasts shut with toothpicks as shown in Steps 5 through 7

9. Place the chicken breasts in a nonreactive baking dish and season generously with salt and pepper

10. Pour the oil and lemon juice over the breasts and let marinate, turning once or twice, while you preheat the grill

11. Set up the grill for direct grilling (see page 10 for charcoal or page 16 for gas) and preheat to high

12. When ready to cook, brush and oil the grill grate

13. Arrange the breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate

14. Grill for 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks

15. To test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch

16. Transfer the breasts to plates or a platter

17. Remove the toothpicks before serving

18. For a prettier presentation, cut the breasts crosswise into thin slices, using an electric knife or sharp carving knife

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