Saturday, June 02, 2007

Recipe: Italian Stuffed Chicken

Straight from our Memorial Day madness comes our recipe for Italian Stuffed Chicken. This is a great recipe to try when you want to mix it up a little while pleasing everyone.

Stuffed chicken

• 4 Thick cut chicken breasts
• 1 Cup lite Italian dressing
• 6 oz. fresh spinach
• 2 Cloves chopped garlic
• 4 Tbsp. ricotta cheese
• 4 Tbsp. shredded parmesan cheese
• 4 Tbsp. shredded mozarella cheese
• Ground pepper
• 4 tsp. Mrs. Dash seasoning blend
• Toothpicks
• Mesquite or hickory woodchips (optional)

Start preparing the chicken by washing the chicken breasts and placing them in a marinade of the Italian dressing up to five hours in advance of grilling. About a half hour before lighting the coals you should soak two handfuls of the woodchips in water.

When you are getting ready to cook, take the chicken out of the marinade and place them on a plate. On a cutting board, take each chicken breast and cut into the meat sideways creating a pocket. Chop the garlic cloves into small pieces. In a medium frying pan, cover surface with olive oil and add garlic and spinach. Sautee spinach for two to three minutes until spinach has shrunk and cooked through.

Remove frying pan from heat and set spinach aside on small plate or dish. Stuff each chicken breast with a tablespoon of spinach, ricotta cheese, parmesan cheese, and mozarella cheese. Adjust measurements to fit your specific chicken breasts. When chicken is stuffed, pin the stuffed pocket shut with a toothpick and lightly season the top of the chicken with the pepper and Mrs. Dash.

Place to chicken breasts on the back of the grill to cook with indirect heat. Drop handful of woodchips onto coals and cover the grill. Grill meat for about twenty minutes flipping the chicken periodically. Applying the leftover marinade to the meat throughout the grilling process can help keep your chicken moist and emphasize the Italian flavor. When internal temperature has reached approximately 170 degrees F, remove chicken from grill and serve. Also remember to take out the damn toothpicks.

Serves 4.

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Posted by Matt.


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