Grilled Chicken Breasts Stuffed With Herb Butter Food

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER

Steps:

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

GRILLED CHICKEN WITH HERBED STUFFING

Steps:

• In a small nonstick skillet, heat 2 teaspoons butter. Add onion and garlic; cook and stir until tender. Stir in bread crumbs, parsley, 1/8 teaspoon salt, marjoram and thyme. , Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. In a microwave, melt remaining butter; stir in lemon zest., Place chicken on greased grill rack. Grill over medium heat 6-9 minutes on each side or until chicken is no longer pink, brushing occasionally with butter mixture during the last 5 minutes of cooking. Discard toothpicks before serving.

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F.
• Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
• Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
• Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

GRILLED STUFFED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
• Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
• Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

GRILLED CHICKEN BREASTS WITH STUFFING

Steps:

• In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with lemon butter.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

GREEK GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
• Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a bowl, add the butter, garlic, and parsley and mix until fully combined.
• Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
• On a cutting board, slice the chicken breasts in half horizontally.
• Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
• Divide the butter into fourths.
• Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
• Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
• Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
• Fry in oil for 3-4 minutes, until edges are golden brown.
• Bake for 20-25 minutes.
• Let rest for 5 minutes before serving.
• Enjoy!

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

GRILLED CHICKEN BREASTS WITH GARLIC BUTTER

Steps:

• Garlic Butter:.
• Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should be of uniform texture and slightly coarse. Don not over mix to completely smooth texture or it will take too long to firm up.
• Place softened butter on a piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on the freezer shelf.
• At last minute, remove plastic wrap and slice log into 8 pieces.
• Chicken:.
• Coat chicken with olive oil, salt and pepper in bowl.
• Grill, broil or pan-grill chicken 4 to 6 minutes on each side.
• Top with 1 to 2 slices of garlic butter. Serve immediately.

HERB-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Transfer to a medium bowl; let cool.
• Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tablespoons leek mixture in each pocket. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface.
• Place bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer breadcrumbs to a bowl. Add remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed breadcrumbs, pressing gently to adhere. Drizzle remaining teaspoon oil over all.
• Place skillet in oven; roast chicken until it is golden and cooked through, about 15 minutes. Remove from oven; transfer chicken to serving dish, and cover with foil while you make the sauce. Place skillet over medium heat, and add chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, about 3 minutes. Remove from heat; add remaining teaspoon thyme. Serve with the chicken.

GRILLED CHICKEN BREASTS WITH FRESH HERBS

Steps:

• COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.
• ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
• PREHEAT grill or broiler.
• GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.