Get ready to fire up your weeknight meal game with these mouth-watering and effortless Stuffed Chicken Breasts! I know the power of grilling chicken to perfection, but why settle for plain old chicken breast when you can stuff it with deliciousness?!
#TeamLFR Chef Cory Walby of Saturday Night Test Kitchen is sharing two irresistible options for you to try. First up is the classic crowd-pleaser, Ham and Swiss, followed by the sneaky veggie-filled Cheddar Broccoli. Not only are they easy to make, but they’ll also impress your taste buds with the perfect combination of savory and smoky flavors. And let’s be honest, who doesn’t love a meal that’s both tasty and simple?
Cooking these stuffed chicken breasts over the coals adds a smoky depth to the dish that’s guaranteed to turn heads. Say goodbye to bland and boring store-bought chicken and hello to your new go-to easy meal. Trust me, your taste buds will thank you for this one! So fire up the grill and let’s get stuffing!
KEY INGREDIENTS USED IN THIS RECIPE
Quality olive oil
This liquid gold is not only delicious, but it also adds a healthy dose of monounsaturated fats to your diet, making it the perfect ingredient to use when grilling chicken, as it helps to keep the meat moist and flavorful.
Smoked paprika
I’m always looking for ways to add smoky flavors to my dishes, and smoked paprika is one of my go-to ingredients. It adds a unique depth of flavor to the stuffing and complements the grilled chicken perfectly.
Quality deli ham
When it comes to stuffing chicken, you can’t go wrong with a good quality deli ham. It adds a salty and savory taste to the dish that will have your taste buds singing with joy. Plus, it’s easy to find at your local deli, making it a convenient addition to any meal.
SIDE DISHES THAT COULD BE SERVED ALONGSIDE GRILLED STUFFED CHICKEN BREASTS
When it comes to pairing the perfect side dishes with grilled stuffed chicken breasts, you’ll want options that can hold their own against the bold and flavorful taste of the chicken. Here are three top choices:
Quinoa Salad
Quinoa is a superfood that’s both healthy and delicious. Cook up a batch and toss it with some fresh herbs, diced tomatoes, and feta cheese. The result is a colorful and flavorful side dish that complements the stuffed chicken breasts perfectly.
Grilled sweet potato wedges
Slice up some sweet potatoes into wedges, brush with olive oil and season with salt, pepper, and your favorite spices. Grill until crispy on the outside and tender on the inside.
Grilled Caesar salad
Take your salad game to the next level by grilling romaine lettuce. Cut a head of romaine in half, brush with olive oil and season with salt and pepper. Grill until slightly charred and wilted, then top with homemade Caesar dressing, shaved Parmesan, and croutons.
FAQs: GRILLED STUFFED CHICKEN BREASTS
What’s the best way to stuff the chicken breasts?
Use a sharp knife to carefully cut a pocket into the chicken breast, being careful not to cut all the way through. Then, stuff the pocket with your desired ingredients and secure with toothpicks.
How long should I cook the stuffed chicken breasts on the grill?
It depends on the thickness of the chicken breast, but a general rule of thumb is to cook them for 6-8 minutes per side over medium-high heat.
Can I make stuffed chicken breasts ahead of time?
Absolutely! Just be sure to store them in an airtight container in the refrigerator until you’re ready to grill.
What’s the best way to prevent the stuffing from falling out while grilling?
Make sure to secure the stuffed pocket with toothpicks and handle the chicken carefully when turning it on the grill.
What are some good options for stuffing the chicken breasts?
The possibilities are endless! Some popular options include ham and cheese, spinach and feta, or even jalapeno and cream cheese. Get creative and experiment with different flavors and ingredients to find your perfect stuffed chicken recipe.
BEST BEVERAGE PAIRINGS FOR GRILLED STUFFED CHICKEN BREASTS
Craft Beer:
You can’t go wrong with the hoppy and refreshing Sculpin IPA from Ballast Point Brewing Co. Alternatively, the smooth and nutty Nut Brown Ale from Samuel Smith’s Brewery is an excellent choice for those looking for a more traditional flavor profile.
Cocktails:
Try Smoke & Mirrors; a smoky concoction made with mezcal, lime juice, honey, and black pepper. For a more refreshing option, the Cucumber Basil Gimlet, made with gin, fresh basil, cucumber, and lime juice, is the perfect choice for a hot summer day.
Wine:
A medium-bodied red like the Chateau Ste. Michelle Merlot pairs perfectly with the smoky chicken. Or choose a crisp and refreshing Sauvignon Blanc if you prefer white wine.
Remember, the perfect pairing is a matter of personal taste, so feel free to experiment and find your favorite combination. Cheers to delicious grilled stuffed chicken breasts!
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Equipment
- Grill
Ingredients
- 1 Chicken breast per person
Ham & Swiss (per breast)
- 2 slices Swiss cheese
- 2 slices quality deli style ham rosemary or black forest ham are great for this
- Salt & fresh pepper
Broccoli & Cheddar (makes enough to stuff 4 breasts)
- 1 cup finely chopped broccoli florets
- 1 cup sharp cheddar
- ½ cup mayonnaise
- Fresh pepper
Rub
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- Salt & pepper to taste
- 1 tsp quality olive oil
Instructions
- Let’s start by butterflying the chicken breasts. Recognizing that there are 2 edges to; a flat edge and a rounded edge, the easiest way to butterfly the breast is to lay the breast on a cutting board and, using a sharp knife, slice into the middle of the rounded edge. Don’t cut all the way through it; you want to be able to open the breast like a book. Do this with all the breasts that you will be prepping.
- If you are using the broccoli cheddar stuffing you want to mix the chopped broccoli, cheddar and mayonnaise in a bowl and season with pepper. Using about a quarter of the filling, place it onto the opened breast and spread evenly. Now, using one edge, begin to roll the breast over itself until its closed up and tube-like. If you are using butcher's twine, truss the stuffed breast 3-4 times to make sure its closed up tight and not going to let anything fall out. If using the toothpick method, using 3-4 toothpicks to close it up also works well
- If choose to stuff your breast with ham and Swiss, lay down a piece of cheese on the opened chicken followed by a slice of ham. Salt and pepper it, then repeat with the last cheese slice and ham. Roll then truss or toothpick the stuffed chicken.
- In a small bowl, mix together the rub ingredients. Using 1 tsp of olive oil per breast being cooked, coat and rub the spice mix all over each chicken breast. Let rest for a couple minutes.
- Let the grill come up to temperature (400 F) and run for a few minutes to get the grates good and hot! Once the grill is ready, take the stuffed chicken and place it seam side down on the grill grates. Let the breasts cook for 3-4 minutes and rotate 90 degrees so that you can get those beautiful grill marks. Flip and continue to cook until internal temperature reaches roughly 157 F. Remove from the grill and allow to rest for 3-4 minutes. Remove the toothpicks or butcher's twine and serve!
Nutrition
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