Grilled Stuffed Chicken Recipe 425 Recipes

STUFFED GRILLED CHICKEN

Steps:

• In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.

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 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).

GRILLED HASSLEBACK FAJITA STUFFED CHICKEN

Steps:

• Combine all the DRY ingredients for the marinade preparation first.
• Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve.
• Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well.
• Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag.
• Let marinade in refrigerator for at least 1 hour.
• Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken.
• Cube the Sweet Potatoes.
• Dice the other halves of the peppers.
• Preheat oven to 425.
• Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajín Clásico Seasoning, salt & pepper to taste.
• Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside.
• Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken.
• While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn.
• Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss.
• Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients.
• Pour dressing over salad, toss gently until combined. Serve room temperature.
• Serve with the garnishes and the chipotle mayonnaise sauce on the side.

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 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.