ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Chicken Breasts Provençal

Leigh Beisch
Yield 4 servings (serving size: 1 stuffed chicken breast)
Prep: 20 minutes; Cook: 20 minutes. This recipe uses herbes de Provence, a French mixture of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme. Look for it in the spice sections of most large supermarkets or at specialty stores. You can make a similar blend at home by combining equal parts dried basil, thyme, fennel seed, sage, and rosemary.

Ingredients

  • 1/3 cup chopped drained oil-packed sun-dried tomato halves
  • 1 tablespoon herbes de Provence
  • 2 tablespoons olive oil
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 chicken-breast halves, skinned
  • 3 tablespoons fresh lemon juice
  • Dash of salt
  • Dash of freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 227
  • fat 11 g
  • satfat 2 g
  • monofat 7 g
  • polyfat 2 g
  • protein 27 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 73 mg
  • iron 1 mg
  • sodium 159 mg
  • calcium 23 mg

How to Make It

  1. Prepare grill.

  2. Combine the first 7 ingredients in a small bowl. Cut a horizontal slit through the thickest portion of each chicken-breast half; stuff about 1 tablespoon tomato mixture into each slit. Sprinkle with juice, salt, and pepper.

  3. Place chicken on a grill rack coated with cooking spray; grill 10 minutes on each side or until done.