It was very easy to put together, although I will say that the chicken breast should be pounded thinner after splitting it; it's just too thick to roll easily. Since my husband doesn't like spinach, I decided to make his with deli ham and mozzarella cheese. Kind of like chicken cordon bleu.
Grilling was easy. I was worried that the toothpicks wouldn't hold, but they did. And they didn't burn up, either.
They came out great. I think next time I might use a different Italian dressing. The one I used didn't have enough flavor for me. I probably could have brushed some inside the chicken before rolling it up.
The only downside to this recipe was that I had to buy a huge bag of spinach (that's all the store had, and it didn't occur to me to get them from the salad bar) and I only used about 5 leaves. I now have a huge open bag I need to use. Maybe I'll make some sauteed spinach with lemon and garlic this weekend.
Sorry in advance for the quality of the pictures. I have to reinstall my photo editing software.
Recipe is below.
Here they are, hot off the grill.
Mine. I was only able to eat half, barely.
Bob's. He ate a whole one.
Grilled Stuffed Chicken
Ingredients
4 - 4 oz. chicken breasts
4 to 8 roasted red pepper strips, depending on size
20 baby spinach leaves
4 mozzarella string cheeses
Italian dressing for basting
If you want to make the ham-filled chicken breasts, omit the spinach and red peppers. Use 4 slices of deli ham, one for each chicken breast.
Instructions
- Preheat grill to med-high.
- Split each chicken breast in half. Don't cut all the way through. If they're still thick after cutting, pound them flat with a meat mallet.
- Place about 5 baby spinach leaves in middle.
- Put roasted red pepper and string cheese on top of spinach. (Or put a slice of ham on the chicken and then put the cheese on the ham.)
- Roll like a cigar and put 1-2 toothpicks on ends to hold the roll-up together.
- Brush with Italian dressing.
- Grill for 5 minutes, turn and grill 5 more minutes. Check for doneness and turn again if needed, until cooked through (10-15 minutes depending on your grill and thickness of chicken).
- Serve as is or slice to ensure chicken is fully cooked.
My uncle once stuffed chicken with black cherries and Camembert on my request. Sounds weird but it was amazing. I will try strawberries, feta, spinach, with a balsamic glaze one of these days, also too. :)
ReplyDeleteThat's sounds delicious! Both versions.
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