GRILLED STUFFED CHICKEN BREASTS | ALLRECIPES
This recipe for grilled stuffed chicken breasts is an easy, tasty way to make your veggies work for you. Get creative. I like how efficiently the vegetables and spices flavor the chicken. This allows you to cook the chicken (not the marinating sauce!) and let the flavor come from the inside.
Provided by diggler
Categories Meat and Poultry Chicken Breast
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 272.9 calories, CarbohydrateContent 6.5 g, CholesterolContent 64.6 mg, FatContent 16.4 g, FiberContent 1.6 g, ProteinContent 24.6 g, SaturatedFatContent 2.7 g, SodiumContent 137.5 mg, SugarContent 2.9 g
GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER RECIPE ...
Provided by Mark Bittman
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http//schema.org, Calories 428, UnsaturatedFatContent 16 grams, CarbohydrateContent 1 gram, FatContent 30 grams, FiberContent 0 grams, ProteinContent 37 grams, SaturatedFatContent 12 grams, SodiumContent 447 milligrams, SugarContent 0 grams, TransFatContent 1 gram
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