Island Grillstone Stuffed Chicken Breast Recipe
This is a recipe I quickly created recently that was so good I had to get it up on Cooking-Outdoors to share.
I only took one picture so you can expect a video coming soon!
These chicken breasts are stuffed with leeks, spinach and local Gouda cheese then coated with a hot chili peppers sauce and mayonnaise coating topped with Panko bread crumbs – just delicious!
Cooking the Stuffed Chicken Breast on the Island Grillstone is the best solution to keeping the moisture and stuffing in the chicken and not in the bottom of the grill.
The second best thing I discovered was cooking the left-overs again on the Island Grillstone, just slice into 1″ pieces and heat till the surface is crispy, then serve with some pasta!
Island Grillstone Stuffed Chicken Breast Recipe
Author: Gary House
Recipe type: Grilling
Prep time:
Cook time:
Total time:
Ingredients
- 3 - 4 skinless boneless chicken breast
- salt/pepper
- 1 leek, white section only, washed, sliced
- several spinach leaves, stem removed, washed, dried
- several slices Gouda cheese
- 2 tbsp mayonnaise
- ½ tsp hot chili sauce, or to taste
- 1 cup seasoned Panko bread crumbs
Instructions
- Pre-heat Island Grillstone to 375° F.
- Slice pocket into the side of each chicken breast.
- Liberally salt and pepper the inside pocket and outside surface of chicken breast.
- Place several leek slices, spinach leaves and Gouda slices into pocket of chicken breast.
- Mix mayonnaise and hot chili sauce together and lightly coat the outside surface of chicken breasts (not the bottom).
- Coat the surface of the chicken breasts with the seasoned Panko bread crumbs (not the bottom).
- Place Stuffed Chicken Breast on Island Grillstone to cook with lid down until internal temperature reaches 165°F.
