EASY STUFFED CHICKEN BREASTS

It’s May. Time to dust off the barbecue if it’s been dormant over winter, and to kick it off the season, here’s a quick and easy entry. From Master of The Grill by America’s Test Kitchen. — Mia Stainsby

6 tbsp (90 mL) extra virgin olive oil

½ tsp (2.5 mL) grated lemon zest

1 tbsp (15 mL) fresh lemon juice

3 garlic cloves, minced

1 tsp (5 mL) sugar

¾ tsp (4 mL) salt

½ tsp (2.5 mL) pepper

1 cup (250 mL) chopped fresh basil

½ cup (125 mL) fontina cheese, shredded

3 tbsp (45 mL) toasted bread crumbs

4 (6-oz/170 mL) boneless, skinless chicken breasts, trimmed

1. Whisk oil, zest, juice, garlic, sugar, salt, and pepper in a small bowl. Pulse 2 tbsp (30 mL) oil mixture, basil, cheese and bread crumbs in a food processor until coarsely ground, about 10 pulses.

2. Cut pocket in thick part of each chicken breast. Spoon in filling and secure with toothpick. Transfer stuffed chicken to a large plate or baking dish and toss with ¼ cup of oil mixture. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

3. On gas grill, turn all burners to high, close lid and heat until very hot, about 15 minutes. Leave primary burner on high and turn off other burners.

4. Clean and oil grate. Arrange chicken, smooth side down, on cooler side of grill with thicker side facing hotter side of grill. Cook, covered, until chicken is beginning to brown and meat registers 140 F, 16 to 20 minutes, flipping and rotating breasts halfway through cooking time. Move chicken to hotter side of grill and cook covered, flipping every few minutes until meat registers 160 F, 4 to 8 minutes.

5. Transfer chicken to platter and brush with remaining oil mixture. Tent with aluminum foil and let rest for 4 minutes. Remove toothpicks.

Makes 4 servings.