Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Serves 6

　　3 skinless boneless whole chicken breasts (about 2 pounds), halved

　　3 tablespoons tomato paste

　　2 tablespoons chili powder

　　3 tablespoons water

　　1 tablespoon seasoned rice vinegar

　　2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

　　2 firm vine-ripened tomatoes (each about 3 inches in diameter)

　　6 fresh rosemary sprigs

　　six 10-inch wooden skewers, soaked in water 1 hour

　　

Step 1

Arrange chicken breasts, skinned side down, on a cutting board. Remove fillet strip from each breast and reserve for another use.

　　

Step 2

In a small bowl whisk together tomato paste, chili powder, water, vinegar, and garlic paste. In a shallow baking dish large enough to hold chicken in one layer coat chicken with chili paste. Marinate chicken, covered and chilled, at least 1 hour and up to 24.

　　

Step 3

Prepare grill.

　　

Step 4

With a serrated knife cut off stem end of tomatoes and cut each tomato into three 1/4-inch-thick slices. Arrange 1 tomato slice and 1 rosemary sprig on wide end of skinned side of 1 chicken breast and fold narrow end over to sandwich tomato and rosemary. Thread a skewer through ends of chicken breast and then through folded side, letting pointed end of skewer extend about 1-1/2 inches beyond chicken breast. Stuff remaining chicken with remaining tomatoes and rosemary and thread with remaining skewers in same manner.

　　

Step 5

Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 8 minutes on each side.

　　

Step 6

Serve chicken warm or at room temperature.

　　

Nutrition Per Serving

Each serving about 151.5 calories and 2.2 grams fat (13% of calories from fat)

　　#### Nutritional analysis provided by Other