Grilled Stuffed Chicken Breasts

By allie5jones

Ingredients

• 6 T olive oil
• 1/3 tsp. grated zest and 1 T juice from 1 lemon
• 3 garlic cloves, minced
• 1 tsp. sugar
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 cup chopped fresh basil
• 1/2 cup shredded fontina cheese
• 3 tablespoons toasted bread crumbs
• 4 boneless, skinless chicken breasts

Details

Servings 4

Preparation

Step 1

1. Whisk oil, zest, juice, garlic, sugar, salt, and pepper in small bowl. Pulse 2 T oil mixture, basil, cheese, and bread crumbs in food processor until coarsely ground.
2. Cut pocket in thick part of each chicken breast, spoon in filling, and secure wiht toothpick. Transfer stuffed chicken to large plate or baking dish and toss with additional 1/4 cup oil mixture. Cover with plastic wrap and refrigerate for 30 minutes or up to 1 hour.
3. Heat all burners on high for 15 minutes. Leave primary burner on high and shut other burners off. Scrape and oil cooking grate.
4. Arrange chicken, smooth side down, on cooler side of grill with thicker side facing hot side of grill. Cook, covered, until chicken is beginning to brown and meat registers 140 degrees, 16-20 minutes, flipping and rotating breasts halfway through cooking.
Move chicken to hot side of grill and cook covered, flipping every few minutes, until meat registers 160 degrees, 4-8 minutes. Transfer chicken to platter and brush with remaining oil mixture. Tent with foil and let rest 5 minutes. Remove toothpicks. Serve.

Tex-Mex: Subsitute 1/2 teaspoon lime zest and juice, 1 cup chopped fresh cilantro for basil, 1/2 cup shredded pepper jack, and 1/4 cup corn tortilla chips for bread crumbs.

Greek: Substitute 3/4 cup chopped fresh parsley plus 1/4 cup chopped fresh oregano for basil and 1/3 cup feta cheese for fontina.