Ingredients
Boneless chicken breasts
1 8.5 oz jar of sun dried tomatoes in oil
3-4 medium cloves of garlic
1 1/2 cups feta cheese (crumbled)
2 oz. (app 1 1/2 cups)fresh basil (finely chopped)
1/2 tsp salt
Preparation
Pound the breasts flat to app. 1/2 thickness. Lightly salt and pepper each size. Place on hot grill for about 3 minutes per side or until thoroughly cooked through.
The topping: Drain the tomatoes and reserve the oil. Add tomatoes garlic and salt to a food processor and pulse until combined into a paste. Add 1 - 2 tbsp of reserved oil until the mixture forms a thick paste like texture. Remove mixture into a medium size bowl. Gently fold Feta cheese and basil until well combined.
Spread a generous coat on the grilled breast and serve.
Alternately you can place the topped chicken in a warmed oven (300 degrees)for a few minutes to heat up and melt the topping slightly.
Other herbs can be substituted as well. I have tried both cilantro and rosemary with great results!
