Stuffed Chicken Breasts for Man Food Mondays came about as a result of seeing my 7 year old granddaughter for a belated birthday pool party. My son (her father) loves to cook on the grill, as do I, and he invited some of our far flung family to drive out to enjoy the day by the pool, excellent company, food and the grand kids. Who could resist that?
One of the things about going over to eat with my son and his family, other than an excellent time with my grand daughters, is I get ideas about things I want to cook. This was the case again on this trip, he grilled a flock of stuffed chicken breasts (he has a huge grill). Michelle and I talked it over on the way home, and I decided to do something similar to share with you here on the blog. This is a fairly simple entree, but it takes just a small bit of work to put together. It cooks quickly so be sure to time your sides accordingly.
A quick note here, you are going to be handling raw chicken, you need to be mindful of cross contamination so please wash your hands after handling the raw chicken and do not touch the stuffing unless you have clean hands. Do not allow any of your utensils to touch both products as you will contaminate the stuffing. Just trying to keep you healthy!
Let’s get started.
- 2 lbs boneless skinless chicken breasts
- 8 oz cream cheese
- ½ cup mozzarella cheese shredded
- 1 16oz packet of frozen spinach
- 15 oz mushrooms chopped small
- 1 tbsp cooking oil (we use canola)
- salt and fresh black pepper to taste
- McCormicks Montreal seasoning
- kitchen twine and or tooth picks
- CHICKEN-TENDERIZER mallet
- Take the frozen Spinach out of the freezer and allow to thaw. Depending on the thickness of the boneless skinless chicken breast you may need to split them lengthwise into 2 pieces to make each breast into 2 parts. using a CHICKEN-TENDERIZER mallet
- You are going to pound the chicken breasts to about ¼ inch thick cover each breast with wax paper or plastic wrap and return to refrigerator until ready to finish. Be sure to wash your hands after handling the raw chicken.
- Squeeze the water out of the Spinach and using a knife or kitchen shears cut the spinach into smallish pieces. Chop the mushrooms into small chunks and add to preheated saute pan with the oil. saute the mushrooms for about 5 minutes or until they have released most of their water. Drain the mushrooms and add the cream cheese cook till the cream cheese is melted and blended with the mushrooms. Add the spinach saute till well blended adding salt and pepper to taste. Set this aside and allow to cool slightly. Once cooled add the mozzarella and mix well.
- Take the chicken out of the refrigerator and lay one piece so that you can add the filling and roll-up easily. Cut 3 pieces of your kitchen twine and set aside. Put about 3 tablespoons of the stuffing onto one end of the chicken breast and roll up taking care not to force the stuffing out of the roll. Tie the ends then the center of the roll with your short piece of kitchen twine. Wash your hand then cut more twine and repeat the process till all the chicken breasts are stuffed and tied. Now if you have been mindful of the contamination issue you have some left over stuffing you can share as cracker fodder.....enjoy it. Last thing you want to do is spray your flock of stuffed chicken rolls with cooking spray and add some spice mixture (salt, pepper, onion powder or garlic powder) I used some over the counter McCormik's Montreal seasoning.
Fire up the grill and bring it up to about 350, you want to cook these using an indirect method (fire to one side of the grill then food on the other). turn the Chicken about 3 to 4 times during the cook to make sure that all sides are done. Move the flock over the fire/coals to brown up then remove an serve.
We had these with salad, mac and cheese and a nice cold glass (or 2) of Cupcake riesling out on the back patio.
Enjoy this and let me know what you think.
Till next week, take care.
This recipe was linked up on Southern Special with Spatulas on Parade.