Grilled Stuffed Chicken Cream (Print View)
Tender grilled chicken, cheesy spinach stuffing, and a rich cream sauce for a savory finishing touch.
# What You'll Need:
→ Chicken
01 -
4 large boneless chicken breasts
02 -
120 ml chicken marinade
→ Stuffing
03 -
225 g cream cheese, softened
04 -
340 g chopped spinach
05 -
170 g sun-dried tomatoes, chopped
06 -
100 g shredded mozzarella or queso cheese
07 -
2 teaspoons herb seasoning blend
→ Cream Sauce
08 -
15 g unsalted butter
09 -
240 ml heavy cream
10 -
10 ml oil from sun-dried tomatoes
11 -
50 g grated Parmesan cheese
12 -
1 teaspoon herb seasoning blend
# Directions:
01 -
Slice each chicken breast horizontally to create a foldable pocket.
02 -
Place chicken breasts in a shallow dish and cover with chicken marinade. Refrigerate and marinate for 30 minutes.
03 -
In a mixing bowl, combine cream cheese, chopped spinach, sun-dried tomatoes, shredded cheese, and herb seasoning blend. Stir until uniform.
04 -
Fill each marinated chicken breast with an even portion of the stuffing mixture. Secure with toothpicks to prevent filling from escaping.
05 -
Preheat grill to medium-high heat. Place the stuffed chicken breasts on the grill and cook for 10 minutes, turning halfway, until the internal temperature reaches 74°C.
06 -
In a saucepan over medium-high heat, melt butter. Add heavy cream, oil from sun-dried tomatoes, grated Parmesan, and herb seasoning blend. Bring to a boil, then reduce to a simmer and cook for 5 minutes until slightly thickened.
07 -
Remove toothpicks from the grilled chicken. Plate and spoon warm cream sauce over each portion. Serve immediately.
# Notes:
01 -
Ensure chicken is securely sealed to prevent stuffing loss during cooking.
02 -
Allow chicken to rest a few minutes before slicing to maintain juiciness.