Grilled chicken rolls with sun-dried tomatoes

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 530, total fat 30 G., saturated fats 6 G., proteins 58 G., carbohydrates 3 G., fiber 1 G., cholesterol 188 mg, sodium 759 mg, sugar 2 G.

These Italian-style chicken breast rolls are perfect as an appetizer or main course for a holiday meal. Fill them with sun-dried tomatoes and garlic, zucchini, smoked mozzarella, and basil, and grill until the cheese melts. It's incredibly juicy. Save the sun-dried tomato oil; you can use it for flavor, too.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts (about 200g each)
1/4 cup chopped sun-dried tomatoes + 3 tablespoons oil from the jar
2 cloves garlic, thinly sliced
1 zucchini, thinly sliced
110 g smoked mozzarella, thinly sliced
12 large basil leaves
Vegetable oil to grease the grill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken cutlets, sun-dried tomatoes, smoked mozzarella cheese, basil

Cooking the dish according to the recipe:

Preheat grill to medium heat.
Prepare the chicken:

Holding a knife parallel to the cutting board, cut each chicken breast in half horizontally, but not all the way through; open the breast like a book. Cover with plastic wrap and pound to a thickness of 1 cm.

Make garlic-tomato oil:

Mix the sun-dried tomato oil with the garlic; season with salt and pepper.

Season the chops on both sides with salt and black pepper and brush with half of the garlic oil; top with zucchini, sliced sun-dried tomatoes, mozzarella, and basil, leaving a 2-cm border. Roll the chicken up toward the pointed end; tie with 3 pieces of kitchen string. Brush with the remaining garlic oil.
Brush the grill grate with olive oil. Grill the chicken rolls, turning occasionally, until cooked through, 18-20 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut the string and slice the rolls.