Red, White And Blue Stuffed Chicken
With Independence Day around the corner and many people eagerly waiting to fire up their grills, This stuffed chicken breast is far from ordinary. Artichoke hearts, roasted red pepper, blue cheese elevate this beyond your run-of-the-mill grilled chicken.
My favorite thing about this dish is you can sub flavors you prefer instead. Don’t care for blue cheese? Use goat cheese. Not a fan of roasted red pepper? Try sun-dried tomatoes instead. But whatever you do, don’t skimp on the garlic. Bonus: This stuffing can also be served as an appetizer with toasted bread rounds.
Happy Grilling and I hope everyone has a safe 4th of July!
Recipe: Red, White, and Blue Stuffed Chicken
Yield: 4 servings
1 1/2 C half & half (or whole milk)
4 large boneless, skinless chicken breasts
Fresh cracked pepper
2 tbsp good olive oil
1 tbsp salted butter
1 tbsp dried basil
2 pinches of red pepper flakes
1/2 a medium onion
1 can artichoke hearts, chopped
4 cloves garlic, minced
6 oz blue cheese, crumbled
1/2 jar roasted red peppers, chopped
1/2 tsp kosher salt
Fresh cracked pepper
To make the stuffing: in a medium skillet over medium heat, heat the olive oil, butter, and red pepper flakes until the butter has melted and the pepper is fragrant. Add the onion and cook until translucent. Add the artichokes, roasted red peppers, basil, and garlic. Sprinkle with kosher salt and fresh cracked pepper, stir together and cook until there’s no more liquid in the bottom of the pan, 5-7 minutes, stirring occasionally. Remove from the heat, add blue cheese and cover.
To prep your chicken, trim the fat from each breast, place between two pieces of plastic (or inside a large baggie. Using a meat mallet or the back of a heavy pan, pound the chicken to flatten to about 1/4 inch thick. Don’t over-flatten or chicken will begin to come apart.
Smooth side down, spread a couple spoonfuls of stuffing over the chicken breast. Fold the chicken in half over stuffing, and secure with toothpicks, making little packets. All the breasts are stuffed, brush with olive oil and sprinkle with salt and pepper.
Grill the breasts over direct medium heat until the meat juices run clear and the cheese is melted. Internal meat temp should read 160 degrees, about 8-12 minutes, turning once, halfway through grilling time. Remove from the grill and carefully remove the toothpicks.
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