Butterfly Chicken


Italian dressing made with oil, vinegar, and seasoning

Boneless, skinless chicken breasts
Garlic sea salt
9 (or so) fresh basil leaves
2 beefsteak tomato


1)  Butterfly the chicken breasts.  Do this by horizontally cutting through the chicken, but don't cut all the way.  This way you can open the chicken breast like a butterfly!

2) Place the chicken in a small dish, and cover with the italian dressing marinade.  Be sure each part of the chicken is fully covered.

3)  I let it sit for about 2 hours. You can certainly experiment with a longer or shorter time.  However, I wouldn't do less than 30 minutes.

4) Line a cookie sheet with tin foil.

5)  Open the chicken and layer with sliced tomatoes, basil, and garlic salt.  Close the chicken.

6)  Broil on high for about 7 minutes a side.  I always use a meat thermometer to test the thickest part.

Recipe by: The Yellow Apron Experiment