Greek-Style Grilled Stuffed Chicken
Recipe: #23979
June 06, 2016
Categories: Chicken, Cheese, Feta, Greek Sunday Dinner, Grilling (Outdoor), Boneless Pieces, Chicken Dinner, more
"This a recipe from "Master of the Grill" by America's Test Kitchen."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (226.3 g)
- Calories 523.3
- Total Fat - 28.4 g
- Saturated Fat - 5.7 g
- Cholesterol - 150 mg
- Sodium - 667.8 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 1.9 g
- Sugars - 1.8 g
- Protein - 56.5 g
- Calcium - 182.9 mg
- Iron - 4.3 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Whisk oil, zest and juice, garlic, sugar, salt, and pepper in a small bowl.
Step 2
Pulse 2 tablespoons oil mixture, parsley, oregano, feta cheese and bread crumbs in a food processor until coarsely ground, about 10 pulses.
Step 3
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.
Step 4
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.
Step 5
Transfer chicken to platter and brush with remaining oil mixture. Tent with aluminum foil and let rest for 5 minutes. Remove toothpicks. Serve.
Tips
No special items needed.
1 Reviews
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