Grilled Chicken Breasts With Stuffing Recipes

STUFFED GRILLED CHICKEN

Steps:

• In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.

GRILLED STUFFED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
• Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
• Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

GRILLED CHICKEN BREASTS WITH STUFFING

Steps:

• In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with lemon butter.

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER

Steps:

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

GRILLED CHICKEN WITH HERBED STUFFING

Steps:

• In a small nonstick skillet, heat 2 teaspoons butter. Add onion and garlic; cook and stir until tender. Stir in bread crumbs, parsley, 1/8 teaspoon salt, marjoram and thyme. , Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. In a microwave, melt remaining butter; stir in lemon zest., Place chicken on greased grill rack. Grill over medium heat 6-9 minutes on each side or until chicken is no longer pink, brushing occasionally with butter mixture during the last 5 minutes of cooking. Discard toothpicks before serving.

GRILLED CHEDDAR-STUFFED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with salt and pepper.
• Cut cheese into 4 slices, about 3x1x1/4 inch. Place 1 slice cheese in center of each chicken piece. Roll chicken around cheese, folding in sides. Brush chicken rolls with butter.
• Place chicken rolls, seam sides down, on grill over medium heat. Cover grill; cook about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink in center. Serve chicken with salsa.

GRILLED CHICKEN WITH A FRESH TOMATO STUFFING AND MOZZARELLA

Steps:

• Chicken -- Now, my butcher at my grocery store will cut the pockets for me, but they aren't hard. Just make the pocket as big as possible so you can get the most stuffing inches I said 4-6 chicken breasts because depending on the size of the breast, you may have enough stuffing for 6.
• Marinate -- Add the Italian dressing and chicken to a large baggie / ziplog bag, seal and toss well to coat all the chicken. I prefer to marinate the chicken all day if I have the time, but even just a hour or so will give the chicken a nice flavor. When you are ready to make the chicken, remove from the refrigerator to take the chill off.
• Stuffing -- In a medium size sauce pan, add the olive oil and bring to medium heat. Add the onion, garlic, scallions and saute 2-3 minutes until the onions become tender, then add in the tomatoes, salt and pepper and cook until they JUST begin to get soft, 2-3 minutes if that. Remove from the heat.
• In a medium size bowl, add the bread crumbs, herbs, parmesan cheese, salt and pepper. Slowly spoon in the tomato, onion and garlic mixture. You want some of the juice, but maybe not all of it. Just toss the vegetables and bread together until the bread is moistened but not "soggy.".
• Chicken -- Stuff the chicken with as much stuffing as possible and secure with a toothpick if necessary. Season well with salt and pepper.
• Grill -- On a medium heat grill, add the chicken and grill on both sides until you get good grill marks. Brush each side a couple of times with the remaining Italian dressing. If the chicken gets too brown before it is finished cooking, just add a piece of foil on the grill and place the chicken on that.
• Cheese -- The last few minutes, top each breast with a slice of the mozzarella cheese and grill until it is melted and "gooey.".
• Serve -- Just enjoy a great summertime recipe. Serve with some grilled asparagus and maybe a nice salad.
• Prep Time does NOT include marinating time.