Grilled Stuffed Chicken Breast.

spo, I have never made a stuffed chicken breast. Where do you place the stuffing, between the skin and the meat or do you cut into the meat or suture two boneless breasts together around the stuffing?

The best way to stuff a chicken breast (imo) is to using a boning knife and cut a pocket into the meat. You can then stuff by hand, but the easiest/best way is to fill a pastry bag full of your stuffing and squirt it in there. By hand gets a little messy and it's harder to fit more stuffing in there.

Last week at home I made feta, sundried tomato and basil stuffed chicken breasts. At the restaurant we serve a stuffed chicken breast with coteghino (sp?) sausage, onions and spinach.

The only place I know of in the States to get this special Italian sausage is from ALPS Provisions in Long Island City, NY. I get it shipped to me, and it's quite good in this recipe.

Cotechino.

quote:

ortega canned chiles

spo, what's with canned food? Let it go.

Sounds great. I made a a variation of 6th Growth's stuffed chicken breasts and it came out wonderful... stuffing is a great way to "fancy up" chicken breasts.

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Originally posted by Board-O:
spo, I have never made a stuffed chicken breast. Where do you place the stuffing, between the skin and the meat or do you cut into the meat or suture two boneless breasts together around the stuffing?

Hi Board-O,
I did it with two boneless breast. I put the feta inbetween them and used toothpicks to secure it. Last night I rolled it and that was a mistake. I prefer when there is more surface area of the meat coming in contact with the grill. Next time I am going to use bone in breasts and put the stuffing
in between the meat. I considered doing it by the bone but I do not think it is neccesary.

Grun,
I like Ortega chiles. If I had fresh poblano or anaheim chiles I think it would be a mistake to stuff the chichen with them instead of letting them come in contact with the grill. I think grilling enhances the flavor. I could be wrong though.

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Originally posted by mwagner7700:
Sounds great. I made a a variation of 6th Growth's stuffed chicken breasts and it came out wonderful... stuffing is a great way to "fancy up" chicken breasts.

Those sound good as well. I may reference those later.

spo I'm considering making this for dinner tonight (weather depending). Question... how many stips of bacon per breast did you use? Also, did you wrap it around the edge (the circumference), or did you wrap it like you were wrapping a present (say, starting at the bottom, and pinning at the top)?

Thanks!!!

Hey Wagner,

I just got home. I hope my response is not too untimely. I use 1 peice of bacon per breast. I have wrapped it like a present before. You may want to go around the circumference though. I think I am happier when more of the meat comes in contact with the grill. Let me know how it turns out.

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Originally posted by spo1977:

Grun,
I like Ortega chiles.

That's exactly what troubles me.

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Originally posted by grunhauser:

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Originally posted by spo1977:

Grun,
I like Ortega chiles.

That's exactly what troubles me.

Is this about the Roger Moore comment?, I am sorry. One day you are telling Dave Tong he is looking for wine bottled by the Priory of Scion, a few days later you say Moore is the best Bond ever. How am I to know when you are serious?

Son... put aside that can of Ortega chiles and look at me for a moment....I'll say it once and you better not make me repeat it. There are very few things in life I take seriously. WS forum, Chilean wines and canned condiments are two of them. I hope I make myself clear here.

Sorry but I'm counting 3, grun

spo... it rained heavily last night, and will continue to do so today. We'll make them on Friday night, and I'll let you know how they turn out. Thanks!!!

You actually think it's going to stop raining by tomorrow night?!?!? I don't even remember what the sun looks like!

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Originally posted by AES:
You actually think it's going to stop raining by tomorrow night?!?!? I don't even remember what the sun looks like!

According to Bill Evens and "AccuWeather" it should be sunny *gasp* this weekend. So, as long as it isn't a downpour tomorrow night, I'll grill.

When I stuff a chk breast, I pound the a boneless breast flat and put the stuffing in and then roll lengthwise and tie up. Looks really nice when sliced for presentation. Leeks, mushrooms and cheese work well and you could wrap proscuitto around if you want.

spo, made it Friday, and we liked it a lot. Anything with bleu cheese is "good with us".

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Originally posted by mwagner7700:
spo, made it Friday, and we liked it a lot. Anything with bleu cheese is "good with us".

That is good to hear. I also love Feta (cooks up great), not with bacon though.

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Originally posted by mwagner7700:
Anything with bleu cheese is "good with us".

Anything?

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Originally posted by spo1977:


Havarti and dill

Sorry, but that just does not sound too good. Maybe even worse than the Ortega chilies stuffed chicken.

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Originally posted by grunhauser:

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Originally posted by spo1977:


Havarti and dill

Sorry, but that just does not sound too good. Maybe even worse than the Ortega chilies stuffed chicken.

Thanks for setting me straight.