Thursday, June 25, 2015

grilled stuffed chicken two ways

I decided to try one of the recipes I saw on my Facebook page:  grilled stuffed chicken Italiano.  It looked pretty simple.  All you do is split a boneless chicken breast, put a mozzarella cheese stick, roasted red peppers and spinach leaves in the middle, roll it up, brush with Italian dressing and grill it.

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


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.

  1. Preheat grill to med-high.
  2. 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.
  3. Place about 5 baby spinach leaves in middle.
  4. 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.)
  5. Roll like a cigar and put 1-2 toothpicks on ends to hold the roll-up together.
  6. Brush with Italian dressing.
  7. 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).
  8. Serve as is or slice to ensure chicken is fully cooked.


  1. 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. :)

    1. That's sounds delicious! Both versions.