Recipe: Basil Stuffed Chicken with Tomato-Basil Pasta (make ahead)

BASIL STUFFED CHICKEN WITH TOMATO-BASIL PASTA

4 (4 oz each) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp garlic powder (I'd crush garlic!)
2 bunches fresh basil (about 20 large basil leaves)
Tomato-Basil Pasta (for serving, recipe follows)
Fresh basil sprigs (to garnish)

Place each piece of chicken between 2 pieces of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet. Sprinkle chicken breasts evenly with salt and garlic powder.

Arrange basil leaves in a single layer over chicken. Starting at the short end, roll up 2 chicken breasts. Place each roll on top of a remaining chicken breast, and roll up, forming two larger rolls. Secure with wooden picks.

Cook, covered with grill lid, over medium hot coals, 18 to 20 minutes, turning once. Wrap in aluminum foil, and refrigerate overnight.

WHEN READY TO SERVE:
Prepare the Tomato-Basil Pasta.

Remove chicken from refrigerator and unwrap. Place chicken rolls on a microwave safe plate and cover with wax paper. Microwave at medium-high heat 1.5 minutes, turning once.

Remove wooden picks. Cut each roll into thin slices. Serve with Tomato-Basil Pasta.

TOMATO-BASIL PASTA
Makes 4 servings

8 oz spaghetti, uncooked
1 tbsp butter or margarine
2 cloves garlic, minced
1/4 cup lemon juice
1/4 cup dry white wine (ie Chablis)
1/4 cup peeled, seeded, and finely chopped tomato

Cook pasta according to package directions; drain.

Melt butter in a large saucepan over medium heat; add minced garlic, and cook 1 minute, stirring constantly. Add lemon juice wine and tomato; toss gently with the pasta.

Makes 4 servings
Source: Southern Living Magazine, August 1994