Stuffed Grilled Chicken Breast Recipes

Place chicken over the direct side of the grill for 8 minutes or until you see good grill marks.

Stuffed grilled chicken breast recipes. Chicken dinners can get real boring real fast. The final touch is a cajun spice mixed that is rubbed all over the chicken to give it extra flavor when cooked. This is a recipe i came up with while trying to use up some leftovers from another recipe. Two slices of crystal farms provolone cheese are then sandwiched in between.

Season the chicken breasts with salt pepper and granulated garlic. Arrange the chicken breasts directly on the grill grate and cook turning once or twice until the bacon is crisp and golden brown and the internal temperature of the chicken breast is 165 f. Stuffed chicken is quick easy and effortless and so flavorful. Instructions prepare big green egg or any grill for direct cooking with a 2 zone fire hot zone cool zone cooking temp 375 400 make a slice on the side of each chicken breast allowing it to fold open creating a pocket.

Chicken breasts are stuffed with blue cheese bacon and spinach in this dramatic yet easy main dish. The chicken is split in half and stuffed with sautéed bell peppers and onion. My family liked it hope you do to. Place each chicken piece between 2 pieces of plastic wrap.

Gently flip the chicken breasts and cook for another 6 to 8 minutes until good grill marks then move to indirect heat. Stuff the chicken breast with spinach sundried tomato and slice of. Many of these easy stuffed chicken recipes are ready in 30 minutes or less which means your busy weeknights just got a little easier. 10 let the chicken breasts rest for 3 minutes.

If your family is tired of plain grilled or baked chicken for dinner but you re not tired of the price and ease of it the best way to switch things up is a stuffed chicken breast recipe. Next time you cook up a chicken breast try stuffing it with your favorite flavors caprese fajita greek and more. Remove plastic wrap and spread stuffing on chicken. Fold in sides of each chicken breast and roll up securing with a toothpick.

Use the flat side of a meat mallet or the heel of your palm to pound chicken into rectangles about 1 8 inch thick.