4 (4 oz.) skinned and boned chicken breast halves
1/4 Teaspoon salt
1/4 Teaspoon garlic powder
2 Bunches fresh basil ( 20 large leaves)
Tomato basil pasta
Garnish: fresh basil sprigs
Place each piece of chicken between 2 sheets of heavy duty plastic wrap: flatten to 1/4 inch thickness, using a rolling pin or meat mallet.
Sprinkle chicken breasts evenly with salt and garlic
Arrange basil leaves in a single layer over chicken breasts. Starting with short end. Roll up chicken breasts. Place each roll on top of a remaining chicken breast, and roll up forming two larger rolls. Secure chicken with wooden picks. Cook covered with grill lid, over medium hot coals. 350’F. to 400’F. 18 to 20 minutes. Turning once.
Wrap aluminum foil and refrigerate at least 8 hours. Remove chicken rolls from refrigerator and unwrap. Place chicken rolls on microwave safe plate. Cover with wax paper.
Microwave at med-high 1 1/2 minutes, turning once. Remove toothpicks
Cut each roll it thin slices serve on individual plates with tomato basil pasta
Tomato Basil Pasta
1 Tablespoon butter or margarine
2 Cloves garlic, minced
1/4 Cup lemon juice
1/4 Cup vermouth
1/4 Cup chopped fresh basil
1 Cup peeled, seeded, chopped, tomatoes
8 oz. Thin spaghetti cooked without fat or salt
Melt butter in large saucepan over medium heat. Add lemon juice and remaining ingredients: Toss gently. 4 servings.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!