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Grilled Stuffed Chicken




Source of Recipe


America's Test Kichen


List of Ingredients




You will need 4 sturdy, uncolored toothpicks for this recipe. We prefer the taste and texture of homemade bread crumbs (simply tear 1 slice of white sandwich bread into pieces, grind in a food processor, and toast in a dry skillet until golden), but store-bought bread crumbs are acceptable here.
6 tablespoons extra virgin olive oil
1/2 teaspoon grated lemon zest from 1 lemon
1 tablespoon fresh lemon juice from 1 lemon
3 garlic cloves , minced
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh basil
1/2 cup shredded fontina cheese
3 tablespoons toasted bread crumbs (see note)
4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Recipe



1. Whisk oil, zest, juice, garlic, sugar, salt, and pepper in small bowl. Pulse 2 tablespoons oil mixture, basil, cheese, and bread crumbs in food processor until coarsely ground.

2. Following photos, cut pocket in thick part of each chicken breast, spoon in filling, and secure with toothpick. Transfer stuffed chicken to large plate or baking dish and toss with additional 1/4 cup oil mixture. Cover with plastic wrap and refrigerate for 30 minutes or up to 1 hour.

3. Heat all burners on high for 15 minutes. Leave primary burner on high and shut other burner(s) off. (For charcoal grill, light 100 coals; when covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.

4. Arrange chicken, smooth-side down, on cooler side of grill with thicker side facing hot side of 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 hot 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 foil and let rest 5 minutes. Remove toothpicks. Serve.

SERVES 4