Super Easy Grilled Stuffed Chicken Recipes

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 juices run clear, basting frequently with lemon butter.

Steps:

• Marinate chicken in marinade for at least 30 minutes. Preheat grill to medium; grease grate. Remove chicken from marinade; discard used marinade. Place half of a roasted red pepper and a slice of mozzarella cheese on one side of each butterflied cutlet. Fold chicken to enclose filling; secure with toothpicks. Grill chicken for 7 minutes. Turn and baste liberally with sauce. Grill for an additional 5 minutes, turning and basting as needed or until an instant-read thermometer inserted into the thickest portion registers 165°F.
• VARIATION: For Ham and Swiss chicken, use sliced ham sliced Swiss cheese and Diana Sauce Chicken and Rib flavour on the grill.
• For Bacon and Cheddar chicken, use crisp bacon, sliced cheddar cheese and Diana Sauce, Western Smokehouse Flavour on the grill.

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.

Steps:

• Cut a deep pocket into the side of each breast, set aside.
• Saute red peppers, onions, garlic& mushrooms in a little olive oil until soft.
• Open the pocket in the chicken and place vegetable mixture and mozzarella cheese slices (save a little of vegetable mixture to add to marinade).
• Secure with toothpicks.
• Prepare marinade and coat chicken with marinade, let sit for at least 20 minutes.
• Cook on grill (about 10 minutes).

Steps:

• Wash and chop broccoli into very small pieces.
• Cut a "pocket" in each chicken breast by cutting lenghth wise down one side of the breast(Do NOT "butterfly" the chicken breast, it should only have a cut for the "pocket" down ONE side!).
• Stuff each "pocket" with broccoli and cheese.
• Use the toothpicks to wind through and sew the pocket shut with them.
• Place the on the grill and heat until chicken is thoroughly cooked (about 20 minutes.).
• Remember to remove the toothpicks before serving!