Grilled Basil And Garlic Stuffed Chicken Recipes

GRILLED CHICKEN STUFFED WITH BASIL AND TOMATO

Steps:

• Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
• Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
• Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

GRILLED BASIL-AND-GARLIC-STUFFED CHICKEN

Steps:

• Preheat outdoor grill.
• For sauce, in a small bowl combine lemon zest, lemon juice and one tablespoon melted butter. Set aside.
• For stuffing, in a small bowl, combine parmesan, basil, one tablespoon butter, and garlic. Set aside.
• Place each chicken piece between 2 pieces of plastic wrap.
• Use the flat side of a meat mallet (or the heel of your palm) to pound chicken into rectangles about 1/8-inch thick.
• Remove plastic wrap and spread stuffing on chicken.
• Fold in sides of each chicken breast and roll up, securing with a toothpick.
• Grill over medium heat for about 20 minutes or until juices run clear and chicken is no longer pink.
• Brush sauce over chicken during the last 10 minutes of grilling.

GRILLED BASIL-MARINATED CHICKEN

Steps:

• Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, build a charcoal fire or preheat gas grill.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.

GRILLED BASIL AND GARLIC STUFFED CHICKEN

Steps:

• For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon melted butter.
• For stuffing, combine butter, parmesan cheese, basil and garlic in a small bowl.
• Set aside.
• Place chicken piece between 2 double layers of plastic wrap.
• Use flat side of a meat mallet to pound chicken into rectangles about 1/8 inch thick.
• Remove plastic warp.
• Spread stuffing on chicken.
• Sprinkle lightly with salt, pepper and ground red pepper to taste.
• Fold in sides of each chicken breast and roll up chicken.
• Secure with wooden toothpicks.
• Grill over medium heat for 20 to 25 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce the last 10 minutes of grilling.

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO

Steps:

• Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
• Preheat a panini maker.
• Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
• Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.

GARLIC -STUFFED CHICKEN BREASTS

Steps:

• In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.
• Squeeze the roasted garlic into a small bowl, add the sage and thyme.
• Mash this mixture with a fork until smooth.
• Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
• Pour milk into bowl.
• Dip the chicken pieces into the milk then roll in the flour mixture.
• Place chicken on rack 20 minutes to allow coating to dry.
• Heat oil to 370°F in large skillet.
• Fry chicken skin side down in single layer.
• Turn occasionally, should take 10- 15 minutes.
• Roasted Garlic:.
• Preheat oven to 375°F.
• Remove the outer layer of skin from a head of garlic.
• Wrap the garlic in tin foil and roast for 1 1/2 hours.
• Remove from oven and cool for about 10 minutes.
• To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.

GRILLED STUFFED CHICKEN

Steps:

• Mix cheeses with spices.
• Spread on underside of breast.
• Roll into a ball and secure with toothpick.
• Roll one bacon strip around chicken and secure with toothpick.
• Grill 20 minutes or until done.

GRILLED STUFFED CHICKEN

Steps:

• Cut a deep pocket into the side of each breast, set aside.
• Saute red peppers, onions, garlic& mushrooms in a little olive oil until soft.
• Open the pocket in the chicken and place vegetable mixture and mozzarella cheese slices (save a little of vegetable mixture to add to marinade).
• Secure with toothpicks.
• Prepare marinade and coat chicken with marinade, let sit for at least 20 minutes.
• Cook on grill (about 10 minutes).