I made this recipe last night for dinner. I didn’t have the time to properly prepare the chicken so I just filleted the chicken breast and wrapped then around the tomato rather than folding them as in the recipe. I think it resulted in a moister outcome. The flavor was nice and light and I served it with risotto. It would be excellent with sauteed rappi or grilled greens too.


The recipe is on page 60 of the August issue of Gourmet. It is on website too at