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Chicken breast in vine leaves
Chicken breast in vine leaves

Chicken breast in vine leaves

Preparation 15 minutes
Cooking time 16 minutes
Servings 4


  • 4 boneless, skinless chicken breasts, tenderloins removed
  • 250 ml (1 cup) store-bought tabouleh
  • Salt and freshly ground pepper to taste
  • 8 to 12 store-bought vine leaves packed in brine
  • 30 ml (2 tbsp) vegetable oil


  1. Using a sharp knife, butterfly the chicken breasts, starting on one side and cutting most but not all of the way through to the other side.
  2. Season with salt and pepper. Stuff with tabouleh and close.
  3. Wrap each breast with 2 or 3 vine leaves. Secure with toothpicks or bamboo skewers. Set aside.
  4. Preheat the grill to high.
  5. Brush the chicken breasts lightly with oil.
  6. Place on the hot grate.
  7. Reduce the heat to medium-low to avoid scorching the vine leaves.
  8. Grill for 8 minutes per side.
  9. Serve immediately with summer vegetables.
Availability in stores