Best Summer Stuffed Chicken Breasts Recipes

GRILLED THAI SUMMER ROLL STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the rice vermicelli as the label directs; drain. Toss with 1 tablespoon vegetable oil, the rice vinegar, lime zest, Sriracha and a pinch of salt in a bowl. Whisk the lime juice with the remaining 2 tablespoons vegetable oil in a separate bowl; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the lime oil; top with the noodles, carrot, bell pepper and scallion, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the sweet Thai chili sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

SUMMER STUFFED CHICKEN BREASTS

Steps:

• Prepare breasts for stuffing by cutting pocket in center.
• Combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt and pepper in a bowl.
• Stuff each breast with 1/4 cup filling.
• Coat both sides of breast with oil, salt and pepper.
• Grill chicken, uncovered, 10-12 minutes per side.
• (Oil the grates before grilling.).
• If oven cooking, uncovered at 350F for 45 minutes.
• Let chicken rest, whole and uncut, for 5-10 minutes before serving.