Best 7 Grilled Chicken Breasts With Stuffing Recipes

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Tantalize your taste buds with our delectable Grilled Chicken Breasts with Stuffing, a culinary masterpiece that combines succulent chicken with a savory stuffing. This dish is a perfect blend of flavors and textures, featuring juicy chicken breasts stuffed with a flavorful mixture of herbs, vegetables, and bread crumbs. Grilled to perfection, the chicken is infused with a smoky aroma, while the stuffing adds a moist and savory center. Whether you're hosting a special occasion or simply seeking a delightful meal, this grilled chicken and stuffing recipe is sure to impress. Explore our diverse collection of recipes, including variations with different stuffing options, cooking methods, and tantalizing sauces. Discover the perfect recipe to suit your preferences and create an unforgettable dining experience.

Here are our top 7 tried and tested recipes!

GRILLED STUFFED CHICKEN BREASTS



Grilled Stuffed Chicken Breasts image

This recipe for grilled stuffed chicken breasts is an easy, tasty way to make your veggies work for you. Get creative. I like how efficiently the vegetables and spices flavor the chicken. This allows you to cook the chicken (not the marinating sauce!) and let the flavor come from the inside.

Provided by diggler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breasts
1 medium green bell pepper, diced
1 small onion, diced
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil, or to taste

Steps:

  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
  • Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
  • Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
  • Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.5 g, Cholesterol 64.6 mg, Fat 16.4 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 137.5 mg, Sugar 2.9 g

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER



Grilled Chicken Breasts Stuffed With Herb Butter image

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons (1/2 stick) butter, softened
2 tablespoons chopped fresh tarragon, basil, chives or other herb
4 bone-in chicken breasts
Salt
freshly ground black pepper
Extra virgin olive oil as needed
Lemon wedges for serving

Steps:

  • Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
  • With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
  • When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED CHEDDAR-STUFFED CHICKEN BREASTS



Grilled Cheddar-Stuffed Chicken Breasts image

Jazz up grilled chicken breasts with a surprise cheese filling and a peppy salsa topper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
3 oz Cheddar cheese
1 tablespoon butter or margarine, melted
1/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with salt and pepper.
  • Cut cheese into 4 slices, about 3x1x1/4 inch. Place 1 slice cheese in center of each chicken piece. Roll chicken around cheese, folding in sides. Brush chicken rolls with butter.
  • Place chicken rolls, seam sides down, on grill over medium heat. Cover grill; cook about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink in center. Serve chicken with salsa.

Nutrition Facts : Calories 290, Carbohydrate 1 g, Cholesterol 120 mg, Fiber 0 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g

THE BEST GRILLED CHICKEN BREASTS



The Best Grilled Chicken Breasts image

Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Four 6-ounce boneless, skinless chicken breasts
1 cup plain, full-fat yogurt
Zest and juice of 1 lemon
4 scallions, whites coarsely chopped and greens reserved for serving
2 cloves garlic
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
  • Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
  • Meanwhile, heat a grill to medium.
  • Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
  • Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS



Grilled Barbecue Bacon-Cheddar Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts (about 8 ounces each)
3 slices bacon
2 tablespoons unsalted butter, melted
1 large buttermilk biscuit, crumbled (about 1 cup)
2/3 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
1/4 cup barbecue sauce

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.

GRILLED CHICKEN BREAST STUFFED WITH PROSCIUTTO AND BASIL



Grilled Chicken Breast Stuffed with Prosciutto and Basil image

Categories     Chicken     Mustard     Kid-Friendly     Quick & Easy     Mozzarella     Basil     Summer     Grill/Barbecue     Prosciutto     Gourmet     Small Plates

Yield Makes 2 Servings

Number Of Ingredients 5

2 prosciutto slices
1 teaspoon coarse-grained mustard
8 fresh basil leaves
1/4 cup freshly grated mozzarella
1 skinless boneless whole chicken breast, halved (about 1 pound)

Steps:

  • Prepare grill.
  • On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.
  • Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.)
  • To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
  • Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals until cooked through, about 5 minutes on each side. (Alternatively, chicken may be grilled in a hot well-seasoned ridged grill pan over moderately low heat.)

STUFFED GRILLED CHICKEN



Stuffed Grilled Chicken image

"As a single working mom with two kids, I look for recipes that are fast and simple," writes Candi VanMeveren from Lamberton, Minnesota. "My family loves this one and it gets me out of the kitchen fast." TIP: This recipe is just as delicious broiled, Candi adds. Place chicken on foil-lined pan (for easy cleanup) about 4 inches from heat for 12 minutes on each side.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup chopped onion
1/2 teaspoon minced garlic
5 tablespoons butter, divided
3/4 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 275 calories, Fat 11g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 465mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

  • Choose the right chicken breasts. Look for boneless, skinless chicken breasts that are about the same size so they cook evenly.
  • Make sure the stuffing is moist. If the stuffing is too dry, it will be difficult to spread inside the chicken breasts and will not cook properly.
  • Don't overstuff the chicken breasts. If the chicken breasts are too stuffed, they will be difficult to close and the stuffing may burst out during cooking.
  • Use a meat thermometer to ensure the chicken breasts are cooked through. The internal temperature of the chicken breasts should reach 165 degrees Fahrenheit before they are removed from the grill.
  • Let the chicken breasts rest before serving. This will allow the juices to redistribute throughout the chicken breasts, making them more tender and flavorful.

Conclusion:

Grilled chicken breasts with stuffing are a delicious and versatile dish that can be enjoyed for lunch or dinner. With a little planning and preparation, you can create a flavorful and satisfying meal that the whole family will love.

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