Stuffed Grilled Chicken Recipe
Take advantage of grilling season with this recipe for stuffed chicken breasts.
Photo: Maria Long
Grilling season is here and while I love to grill the basics, like pork tenderloins, hamburgers, and hot dogs, I also love experimenting with new recipes. I've never made stuffed chicken breasts but thought they would make for some great spring grilling!
One of the main reasons I think I've never made a stuffed chicken recipe is that I didn't want to go through the extra step of pounding out the breasts. But I found that you can buy thinly sliced chicken breast at the grocery store making the whole process a little quicker. They made smaller serving sizes, but that is perfect for an outdoor party where you might be serving a few different entrees.
The first thing I did was organize my ingredients. I layed out my chicken breasts and made separate piles of spinach, roasted tomatoes, and mozzarella. The last thing you want to do is to dig into a jar of roasted tomatoes with raw chicken on your hands!
After that, assembly is quick! Put a few spinach leaves onto a chicken breast, layer a slice of roasted tomato, add a piece of fresh mozzarella, and secure with a toothpic. I covered the roll-ups with some vinegarette and let them marinate for a few hours. (I actually made them the next day.)
Then onto the grill they go! Since the chicken is thin, you only have to cook them for a few minutes on each side.You'll probably end up with some gooey cheese on your grill, but imagine how good that will be in your mouth!
Photo: Maria Long
Once they're all done, take them off the grill and cover them with tin foil to lock in the juices.Take the toothpicks out before serving or remind your guests to do so before digging in! Serve with a caprese or green salad and you have one delicious dinner.
Stuffed Grilled Chicken Breast Recipe
1 package thinly sliced chicken breasts or 4 chicken breasts flattened
4-6 roasted red pepper strips
Approximately 20 baby spinach leaves
4-6 slices of fresh mozzarella cheese
Italian dressing for marinating
Preheat grill to medium-high.
If necessary, butterfly your chicken breasts. Place 3-4 baby spinach leaves in the middle of a breast. Add roasted red pepper and cheese on top. Roll the chicken like a cigar and put 1-2 toothpicks through the ends to hold everything together.
Grill for 5 minutes, then turn and grill 5 more minutes. Remove chicken from the grill and cover with tin foil to rest. Remove toothpicks and serve.
Photo: Maria Long
