Grilled Chicken with Boursin & Sun-Dried Tomatoes

Makes 8 servings.

Brine:

Stuffing:

This recipe easily doubles. It's not necessary to double the brine ingredients.

In a large stock pot, whisk together the salt, sugar and orange juice. Trim any loose excess fat from the skin of the chicken but leave the skin intact so that it covers the entire breast. Place the chicken in the bowl and pour in enough water to cover. Refrigerate for 4 hours.

Meanwhile, stir together the cheese, sun-dried tomatoes and basil. Set aside.

Preheat or prepare the grill for medium-high heat and oil the grill grates. Remove the chicken from the brine and discard brine. Rinse the chicken well under cold water then pat dry.

Carefully cut about a 1½-inch slit in the side of each chicken breast to form a deep pocket. Do not cut through the other side. Place about ¼ cup of the cheese mixture in each pocket, pressing it in so it's not at the opening. Secure closed with toothpicks if desired.

Brush the skin with olive oil and sprinkle with salt, pepper and favorite all-purpose seasoning.

Place the chicken breasts, skin-side down, on the heated grill. Cover the grill and cook about 6 minutes, watching carefully for flare-ups. Turn the chicken breasts when they easily come away from the grates. Continue grilling another 6 to 8 minutes depending on the size and thickness of the chicken breast or until cooked through. The internal temperature in the center of the chicken should be 165 degrees.

Remove from oven and let rest 5 minutes before serving.

Analysis based on 5 ounces of chicken breast without skin.

Nutrients per serving: 227 calories, 32 grams protein, 11 grams carbohydrate, 6 grams fat (23 percent total calories), 78 milligrams cholesterol, 2 grams fiber, 32 milligrams sodium. --From and tested by Susan M. Selasky