Frank's Recipes! Grilled Bracioletini of Chicken with Sun-Dried Tomato Sauce

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Grilled Bracioletini of Chicken with Sun-Dried Tomato Sauce

2 7-oz fresh mozzarella cheese balls
3/4 cup olive oil
20 garlic cloves, sliced
2 tablespoon chopped fresh Italian parsley
2 tablespoon plus 2 tsp chopped fresh oregano or 2-1/2 tsp dried, crumbled
1 tsp chopped fresh rosemary or 1/2 tsp dried, crumbled
8 4-oz skinless boneless chicken breast halves

Sauce
2 tablespoon (1/4 stick) butter
2 tablespoon olive oil
8 garlic cloves, sliced
12 oil-packed sun-dried tomatoes, thinly sliced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh oregano or 1-1/2 tsp dried, crumbled
1 tablespoon fresh lemon juice

These skewered chicken breast packets (bracioletini) are filled with mozzarella cheese that is coated with garlic and herbs.

For chicken:
Cut each cheese ball into 4 slices. Transfer to medium bowl. Heat olive oil in heavy medium skillet over medium heat. Add garlic and sauté until golden, about 4 minutes. Stir in herbs. Pour oil mixture over sliced cheese. Toss cheese gently to coat.

Pound each chicken breast half between sheets of waxed paper to thickness of 1/3 inch. Season with salt and pepper. Place 2 slices of cheese on 1 breast half. Top with another breast half, aligning large end and pointed end. Secure ends with wooden skewers. Repeat with remaining chicken and cheese. Transfer to large shallow dish. Pour oil mixture from cheese over chicken. Cover and refrigerate 3 hours, turning occasionally. Packets can be prepared up to 1 day ahead.

Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill until chicken is just cooked through, about 3-1/2 minutes per side. Transfer to plates to keep warm.

For sauce:
Meanwhile, prepare sauce. Melt butter with olive oil in heavy medium skillet over medium heat. Add sliced garlic and sauté until golden, about 3 minutes. Stir in tomatoes, herbs and fresh lemon juice. Pour over chicken and serve.