• Recipes
  • Equipment Reviews
  • Taste Tests
  • How to Cook
  • Videos

Grilled Stuffed Chicken Breasts

From

August/September 2008

Grilled Stuffed Chicken Breasts

For the stuffing in our Grilled Stuffed Chicken Breasts, herb purees made with garlic and olive oil packed the most flavor and came together quickly, but oozed out of the chicken when cooked. We found that binding the herb puree with creamy and strong-flavored cheeses like fontina, pepper Jack, and feta worked better, especially when combined with just a few tablespoons of bread crumbs (or crushed corn chips).

To stuff, we sliced a pocket into the thickest part of the breast, spooned the filling into the pocket, and sealed the breast back up with a toothpick. Because of the added bulk from the stuffing, these chicken breasts needed extra time on the grill, so gently grilling the chicken with indirect heat worked better. A soak in oil, lemon juice, and garlic gave the chicken added protection against drying out on the grill, plus an extra boost of flavor to complement the stuffing.

Serves 4

You will need 4 sturdy, uncolored toothpicks for this recipe. We prefer the taste and texture of homemade bread crumbs (simply tear 1 slice of white sandwich bread into pieces, grind in a food processor, and toast in a dry skillet until golden), but store-bought bread crumbs are acceptable here.

Ingredients

The recipe you requested is for
Members Only.

Start Your 14-Day Free Trial Membership

Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
  • 8 years of Cook’s Country Foolproof Recipes
  • Complete Cook’s Country TV Video Library
  • 2,900+ Equipment Ratings and Ingredient Taste Tests
  • Step-by-Step Technique Photos
  • Save Favorites, Create Menus, Print Shopping Lists
How we use your e-mail address
Christopher Kimball, Founder and Publisher

Dear Home Cook,

If I were new to CooksCountry.com, I might think, "It's easy to get free recipes on the Internet. What makes your recipes different?" Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We're obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. CooksCountry.com is the only place you can find every foolproof recipe published in Cook’s Country magazine since 2005, plus objective ratings and test results from both Cook’s Country and Cook’s Illustrated for cookware and supermarket ingredients.

Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksCountry.com will quickly become an invaluable resource for everything from a quick Tuesday supper to your next get-together with family and friends.

Thanks for your consideration,

Christopher Kimball

Christopher Kimball
Founder and Publisher

How we use your e-mail address
Related Content
© 2013 America’s Test Kitchen. All rights reserved.