4 boneless, skinless pasture raised chicken breast halves (about 6 ounces each)
1/2 tsp Pink Himalayan Salt
Freshly ground organic pepper
2 organic garlic cloves, minced
1 tsp organic extra-virgin olive oil
For the Stuffing
12 fresh basil leaves, plus more for garnish
2 organic tomatoes (I like roma), cut into 1/4-inch-thick slices
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 almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. 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. Fold over other half of chicken breast, and secure 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.
"The Healthy Chef's" Deliciously Healthy Food Tidbits:
Tomatoes contain lycopene, which has gained a lot of attention lately as possibly an effective fighter of prostate and other forms of cancer. Strange enough, the amount of lycopene available in the tomato increases in cooked tomatoes as opposed to raw.
Pink Himalayan Salt is a totally different animal that table salt in that it contains 84 minerals in perfect balance whereas table salt is 96% sodium, 3% iodine and 1% chemicals.
I swallow one of my home made papaya enzyme capsules after consuming grains or meat, or alternately eat some fresh papaya, Papaya helps break down meat in digestive tract.
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