Grilled Sun-Dried Tomato and Basil Stuffed Chicken


2 ounces sun-dried tomatoes -- about 8-pieces
1/2 cup reduced-sodium chicken broth
20 ounces skinless boneless chicken breast halves
or one fillet per serving
8 large basil leaves
salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 clove garlic -- minced
1/8 teaspoon red pepper flakes -- crushed

In a small saucepan on the stovetop, or in a microwave oven, bring the tomatoes and broth just to a boil. Let stand about 15 minutes, until the tomatoes are softened. Remove the tomatoes and reserve any remaining broth.
Cut the tomatoes in half.
Use a small sharp knife to cut as large a pocket as possible in each chicken breast, taking care not to cut all the way through. Divide the rehydrated tomatoes and the basil among the chicken, stuffing them into the pockets.
Sprinkle the chicken lightly with salt and pepper.
In a shallow dish just large enough to hold the chicken, combine the reserved broth, vinegar, oil, garlic, and red pepper. Let stand 30 minutes at room temperature or up to 2 hours in the refrigerator. Drain and discard the marinade.
Prepare a medium-hot fire. Lightly oil the grill or coat with a non-stick vegetable spray. Grill the chicken, turning once with a spatula, 8 to 10 minutes, until the meat is white throughout.
Serve warm or at room temperature, cut into crosswise sections and fanned out if desired.

249 cals, 5.8 g fat (21.7% cff)
Makes 4 servings.