A delightful and healthy dish featuring chicken breasts stuffed with fresh summer vegetables and herbs, grilled to perfection.
Prepare a medium fire in a charcoal grill.
Ensure the grill is preheated to medium heat for even cooking.
Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
Use a sharp knife for precise cuts and to avoid tearing the chicken.
In a baking dish, mix olive oil, minced garlic, chopped parsley, dried oregano, salt, and black pepper to create a marinade.
Mix the marinade thoroughly to ensure even distribution of flavors.
Place the chicken breasts in the marinade, turning to coat all sides, and let them marinate for 30 minutes at room temperature.
Marinating at room temperature allows the flavors to penetrate the chicken more effectively.
Layer slices of zucchini, tomato, and basil leaves inside each chicken breast pocket.
Arrange the stuffing evenly for consistent flavor in every bite.
Secure the chicken breasts with toothpicks to keep the stuffing in place.
Insert toothpicks at an angle to prevent them from slipping out during grilling.
Grill the chicken breasts over medium heat, turning occasionally and brushing with olive oil, until fully cooked, about 20-30 minutes.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Resting allows the juices to redistribute, making the chicken more tender and flavorful.
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