Cookbook:Stuffed Grilled Chicken Breasts
| Stuffed Grilled Chicken Breasts | |
|---|---|
| Category | Chicken recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 4 boneless skinless chicken breasts
- Grill Seasoning for Chicken, as needed
- Dijon mustard
- 1½ cups poultry stuffing (prepared to a somewhat wet and pipeable state)
Equipment
[edit | edit source]- A heat-resistant towel tied into a roll with twine and soaked with oil
Procedure
[edit | edit source]- Using a narrow boning knife, make a slit along the side of one of the chicken breasts, almost cutting through all the way through the side. Repeat with remaining chicken.
- Place stuffing inside a gallon size zip-top bag. Snip a small hole in one of the corners. Squeeze to dispense. Stuff each chicken breast until slit fills up halfway. Brush opening edge with Dijon mustard and press down lightly.
- Coat chicken with mustard and season liberally with Grill Seasoning. Massage seasoning in.
- Quickly swab preheated charcoal grill with oil soaked towel. Grill chicken, turning often, until area under stuffing reaches 165°F (75°C) and stuffing reaches 165°F (75°C).
- Remove and let rest for 7 minutes. Serve.