Sun Dried Tomato Grilled Chicken And Vegetables Recipes

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GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS



Grilled Sun-Dried Tomato Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 skinless, boneless chicken breasts (about 8 ounces each)
1/4 cup chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar
2 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 zucchini, thinly sliced
4 ounces smoked mozzarella, thinly sliced
12 large basil leaves
Vegetable oil, for the grill

Steps:

  • Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
  • Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
  • Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
  • Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

GRILLED CHICKEN WITH SAVORY SUMMER VEGETABLES



Grilled Chicken With Savory Summer Vegetables image

Make and share this Grilled Chicken With Savory Summer Vegetables recipe from Food.com.

Provided by Alia55

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 (1 lb) boneless chicken breast halves
1/4 cup sun-dried tomato vinaigrette dressing, divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup asparagus, chopped
1/2 red onion, cut into chunks

Steps:

  • Preheat bbq to medium-high heat.
  • Brush chicken with 2 tablespoons of the dressing. Let stand 10 minute.
  • Poke holes of disposable aluminum foil pan.
  • Toss vegetables with remaining 2 tbsp dressing. Place in prepared pan.
  • Grill chicken until cooked through and vegetables are crisp tender. (About 20 Min).

Nutrition Facts : Calories 925.6, Fat 35.6, SaturatedFat 10, Cholesterol 381.4, Sodium 334.6, Carbohydrate 6.7, Fiber 2.2, Sugar 3.3, Protein 137.4

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