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Chicken: Chicken Breasts with Peach-Pecan Stuffing

Source of Recipe

George Foreman's Knock-Out-The-Fat Cookbook


Recipe Introduction

Sweet, crunchy pecan stuffing makes this chicken grill a treat any time, whether it's a special occasion or a relaxing family dinner.

List of Ingredients

1/4 cup extra-virgin olive oil
1/4 cup raspberry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
2 teaspoons sage, crushed
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
3 cups bread stuffing cubes
1/2 cup peaches, dried and chopped
2 tablespoons sage, crushed
1 tablespoon dried oregano
1/2 cup chopped pecans, toasted
4 chicken breast halves, boned, skinned
canola oil, (used to prepare the grid)


Recipe

To make the marinade:
Combine all the marinade ingredients in a medium, shallow bowl, stirring to combine well.
With a small, sharp knife, make a deep, horizontal cut in each chicken breast. Add the chicken to the marinade, making sure the marinade coats the inside of the pocket. Cover, and refrigerate for 2 to 6 hours.

To make the stuffing:
In a medium saucepan over medium-high heat, add the oil, onion, celery, and garlic. Saute for about 10 minutes, or until the vegetables are tender.

Reduce the heat to a medium low and add the bread stuffing or cubed bread, 1/2 cup of the chicken broth, dried peaches, sage, oregano, and parsley. Stir to combine well.

Add more chicken if the stuffing is too dry. Remove from heat, stir in the toasted pecans and set aside.

To grill the chicken:
Stuff each chicken breast with 2 to 3 tablespoons of stuffing and close each pocket with toothpicks to hold the stuffing inside.

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it above ashen coals. Place the chicken breasts directly over the fire and sear, about 2 minutes on each side. Then move the chicken to a cooler part of the grill and cook over indirect heat for 4 to 6 minutes on each side, basting two or three times, or until the chicken meat is completely white and the juices run clear. Be careful not to overcook, as is will become dry and tough.

If using an electric grilling machine, place the chicken breasts on a hot grill, drizzle a bit of the marinade over the top, and cook for 3 1/2 to 4 minutes, or until the chicken meat is completely white and the juices run clear. Be careful not to overcook, as it will become dry and tough.

Notes Ingredients #1-8 are for the marinade. Ingredients #9-19 are for the Peach-Pecan Stuffing
Author: George Foreman and Cherie Calbom