Ingredients: |
Ingredients: 4 8-ounce chicken breasts
Desired filing, below
Spinach Artichoke
Mash half of a 5-ounce package soft garlic and herb cheese, 1 chopped canned artichoke heart, 1 ½ T chopped parsley and dill and 1 tsp lemon zest in a bowl. Whisk 2 T each lemon juice and olive oil in a bowl. Season with salt and pepper. Brush the pounded chicken with lemon oil. Top each with ½ cup spinach and ¼ of prepared filling. Roll up. Brush with remaining lemon oil and grill.
Thai Summer Roll
Cook 1 ounce vermicelli as the label directs. Toss with 1 T each oil and rice vinegar, 1 tsp each lime zest and Sriracha. Season with salt. Whisk the juice of 1 lime, 2 T vegetable oil. Brush pounded chicken with lime oil. Top with the noodles, 1 carrot cut into matchsticks, ¼ cup sliced red pepper and 1 sliced scallion. Roll. Brush with ¼ cup sweet Thai Chilli sauce during last two minutes of grilling.
Barbecue Bacon Cheddar
Cook 3 slices bacon in skillet until crisp, crumble. Mix 2 T each bacon drippings and melted butter. Crumble 1 large buttermilk biscuit into bowl. Add the bacon and half of the dripping mixture, 2/3 cup shredded cheddar and 2 chopped chives and parsley. Stir in 2-3 T water and season with salt and pepper. Brush the pounded chicken with the remaining drippings mixture, top with the filling and roll up. Brush with ¼ cup barbecue sauce during last 2 minutes of grilling.
Sun Dried Tomato
Mix 3 T oil from a jar of sun-dried tomatoes and 2 sliced cloves of garlic; season with salt and pepper. Brush the pounded chicken with half of the oil mixture. Top with 1 thinly slice zucchini, ¼ cup chopped sun-dried tomatoes, 4 ounces sliced mozzarella and a few basil leaves. Roll up. Brush with the remaining oil mixture and grill.
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Directions: |
Directions:Prepare your filling as directed. With your knife parallel to the cutting board, slice four chicken breast in half horizontally without cutting all the way through. Open like a book. Cover with plastic wrap and pound until ½ inch thick.
Season the chicken on both sides with salt and pepper. Brush and fill as directed, leaving a 1 inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush again as directed. Grill on oiled grates over medium heat, turning, until cooked through, 18- 20 minutes. Transfer to a cutting board and let rest 5 minutes. Remove twine and slice to serve. |
This recipe for Stuffed and Grilled Chicken Breasts is from