GRILLED STUFFED CHICKEN BREASTS
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 Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
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, Carbohydrate 6.5 g, Cholesterol 64.6 mg, Fat 16.4 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 137.5 mg, Sugar 2.9 g
STUFFED GRILLED CHICKEN
"As a single working mom with two kids, I look for recipes that are fast and simple," writes Candi VanMeveren from Lamberton, Minnesota. "My family loves this one and it gets me out of the kitchen fast." TIP: This recipe is just as delicious broiled, Candi adds. Place chicken on foil-lined pan (for easy cleanup) about 4 inches from heat for 12 minutes on each side.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 275 calories, Fat 11g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 465mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED CHICKEN INVOLTINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
- In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
- In a separate small bowl, mix together the salt, oregano and red pepper flakes.
- Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
- Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.
GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
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, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram
GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS
Grill a favorite combo, ham and cheese rolled up inside another favorite--chicken breasts!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 325, Carbohydrate 4 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 680 mg
GRILLED CHEDDAR-STUFFED CHICKEN BREASTS
Jazz up grilled chicken breasts with a surprise cheese filling and a peppy salsa topper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with salt and pepper.
- Cut cheese into 4 slices, about 3x1x1/4 inch. Place 1 slice cheese in center of each chicken piece. Roll chicken around cheese, folding in sides. Brush chicken rolls with butter.
- Place chicken rolls, seam sides down, on grill over medium heat. Cover grill; cook about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink in center. Serve chicken with salsa.
Nutrition Facts : Calories 290, Carbohydrate 1 g, Cholesterol 120 mg, Fiber 0 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
EASY GRILLED CHICKEN DRUMSTICKS
Add a little flavor to your chicken drumsticks that kids and husbands will love! Quick and easy, and great for summer!
Provided by Jesska77
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
- Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 3.5 g, Cholesterol 63.9 mg, Fat 11.2 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 592.1 mg
GRILLED BASIL-AND-GARLIC-STUFFED CHICKEN
These delicious chicken breasts are stuffed with basil, garlic and parmesan cheese. Then they're grilled to perfection while basting with a lemon butter sauce. One of my favorite grilled chicken recipes. From Better Homes and Gardens.
Provided by Tee Lee
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 216.7, Fat 10.6, SaturatedFat 5.4, Cholesterol 96.3, Sodium 283.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 27.7
GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
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 filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
HERB GARDEN GRILLED CHICKEN
Steps:
- Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 364 calories, Fat 24g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 681mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
EASY GRILLED STICKY RIBS
I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.
Provided by Chef John
Categories BBQ & Grilled Pork Ribs
Time 5h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
- Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
- Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
- Preheat a charcoal grill until coals are very ashy and hot.
- Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
- Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
- Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
- Remove to a plate and brush over one more application of glaze. Serve.
Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg
STUFFED CHICKEN WITH MARINATED TOMATOES
I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. -Gilda Lester, Millsboro, DE
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes. , Preheat oven to 425°. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking., Add basil to tomato mixture; serve over chicken. Top with remaining cheese.
Nutrition Facts : Calories 334 calories, Fat 14g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 797mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 38g protein.
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