Grilled Chicken Breasts Stuffed With Ham And Saga Blue Recipes

SUNNY'S HAM AND CHEESE STUFFED CHICKEN BREASTS (CHICKEN CORDON BLEU)

Steps:

• In a medium bowl, mix the ham and cheese. Gently slice a lengthwise pocket into each chicken breast. Stuff each breast with the ham and cheese mixture and secure with a skewer or a few toothpicks.
• In a medium shallow bowl, add the flour and season with a pinch of salt and a few grinds of black pepper. In a second medium shallow bowl, add the mustard, paprika, eggs, a pinch of salt and a few grinds of pepper and whisk to combine. In the third medium shallow bowl, add the panko. Run each piece of chicken through these bowls in the order of setting them up: flour, egg then panko.
• In a large straight-sided pan, add enough oil to just cover the bottom by about 1/4 inch. Heat on medium high and when the oil begins to swirl, add the chicken in batches, placing each piece in the oil away from you so there is less splatter. Add more oil between batches if needed. Cook until the chicken reaches an internal temperature of 160 degrees F, 10 to 15 minutes. Remove to a paper towel-lined plate and season with a pinch of salt and a tiny spritz of lemon.

GRILLED CHICKEN BREASTS STUFFED WITH HAM AND SAGA BLUE

Steps:

• Insert a sharp paring knife into the thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing the sides. Wrap each stick of Saga Blue in a ham slice, enclosing it, insert the packages in the chicken pockets, and seal each opening well with a wooden pick. In a small saucepan bring the Worcestershire sauce and the lemon juice just to a simmer, remove the pan from the heat, and swirl in the butter. Grill the chicken, seasoned with salt and pepper, on an oiled rack set about 6 inches over glowing coals, basting it frequently with the sauce, for 12 minutes on each side. (Do not baste the chicken during the last 2 minutes of grilling, and discard any unused sauce.)

GRILLED CHEESY HAM-STUFFED CHICKEN

Steps:

• Heat coals or gas grill for direct heat. Carefully cut a horizontal slit in each chicken breast half, making a pocket when top of chicken is lifted back.
• Spread 1 tablespoon cheese inside each chicken pocket. Top with folded slices of prosciutto. Close chicken around filling, being sure that most of the filling is enclosed. Brush dressing on chicken.
• Cover and grill chicken 4 to 5 inches from medium-high heat 10 to 12 minutes, brushing occasionally with dressing and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

GRILLED STUFFED CHICKEN BREASTS

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.

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER

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.

GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS

Steps:

• Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
• Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
• Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.