June 06, 2016
Dinner, Main Dish, Poultry,
Chicken, Dairy, Cheese, Feta, Greek, Quick Meals, Summer, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), Boneless Pieces more
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"This a recipe from "Master of the Grill" by America's Test Kitchen."
Whisk oil, zest and juice, garlic, sugar, salt, and pepper in a small bowl.
Pulse 2 tablespoons oil mixture, parsley, oregano, feta cheese and bread crumbs in a food processor until coarsely ground, about 10 pulses.
Cut pocket in thick part of each chicken breast, spoon in filling, and secure with a toothpick. Transfer stuffed chicken breasts to a plate or baking dish and toss with 1/4 cup of oil mixture. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
Clean and oil cooking grate. Arrange chicken, smooth side down, on cooler side of the grill with the thicker side facing hotter side of the grill. Cook covered until chicken is beginning to brown and meat registers 140 degrees, 16 to 20 minutes, flipping and rotating breasts halfway through cooking time. Move chicken to hotter side of grill and cook covered, flipping every few minutes, until meat registers 160 degrees, 4 to 8 minutes.
Transfer chicken to platter and brush with remaining oil mixture. Tent with aluminum foil and let rest for 5 minutes. Remove toothpicks. Serve.
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I made this a bit differently than written. For the olive oil/herb mixture I dumped it all into a Ziploc bag and marinated for 24 hours. Grilled over mesquite and served with orzo, green beans, Greek salad and Greek flat bread. It was a delicious Greek meal on Sunday and everyone was quiet save for the yummy sounds so you know it was good. I prefer the flavor and texture of thighs, I should mention. Yikes! I almost forgot the bread crumbs and had to transfer the chicken to an ovenproof grill pan, quickly popping it under the broiler to brown and crisp up the breadcrumbs. Saved by the broil! Prepared for CQ3 and the Grill It Up Challenge.