Canada Day Stuffed Chicken
Source of Recipe
Diana Sauces
List of Ingredients
2 (2) whole, boneless, skinless chicken breasts (connected), tenders trimmed
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) Diana MarinadeTM, Garlic and Herbs flavour
3 oz (90 g) Mozzarella cheese, shredded
1 tbsp (15 mL) thinly sliced fresh sage leaves
2 (2) whole roasted red peppers
1/2 cup (125 mL) Diana Sauce®, Maple flavour
2 tbsp (30 mL) whole-grain style Dijon mustard
Recipe
Pound the chicken breasts to an even thickness using a meat mallet or the bottom of a heavy skillet. Sprinkle evenly with salt and pepper. Coat the chicken with the marinade and let stand for 30 minutes. Remove the chicken from the marinade; discard leftover juices. Preheat the grill to medium-high and lightly grease. Set each pair of chicken breasts, opened like a book, on a clean work surface. Toss the cheese with the sage. Stuff each red pepper with half of the cheese mixture. Set the peppers on one side of each chicken breast pair. Fold over the second breast, enclosing the pepper. Tie the chicken bundles at 2-in (5-cm) intervals along the width with butcher’s string. Stir the sauce with the mustard and brush half the mixture over the chicken. Grill the chicken for 15 minutes, turning once, or until well marked. Turn off one side of the grill’s burners to create indirect heat. Move the chicken to the cooler side of the grill and close the lid. Cook the chicken for 30 minutes, basting with remaining sauce and turning once or until an instant read thermometer inserted into the thickest portion of meat registers 180 °F (80 °C). Let stand for 5 minutes before slicing.
Serves 4
Tip:
Ziploc Storage Bags are a great tool for marinating the chicken breasts.
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