Ingredients:
6 boneless skinless chicken breast halves
3/4 cup olive oil
1/2 cup chopped fresh basil
3 tablespoons grated romano cheese
3/4 teaspoon minced garlic
1/2 teaspoon italian seasoning
3/4 lb mozzarella cheese, sliced
3/4 cup unsalted butter, softened
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
1/3 cup chopped fresh basil
3 tablespoons grated romano cheese
salt and pepper, to taste
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.