Ingredients:
- 4 boneless, skinless chicken breast halves
- Freshly ground pepper
- 12 fresh basil leaves, plus more for garnish
- 2 beefsteak tomatoes, cut into 1/4-inch-thick slices
- 1/2 tsp. coarse salt
- 2 garlic cloves, minced
Directions:
Thinly butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts in half vertically. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic. Let stand 30 minutes.
Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Roll the slices of chicken with tomato and basil inside with the smooth side of the chicken on the outside of the roll. Secure roll with two toothpicks or short skewers.
Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.