What an amazing dinner last night.
I had some chicken breasts and was going to have a nice tossed salad with them. Well, didn’t I just get inspired by the previous post Grilled Chicken Breasts with Mushroom & Pepper Stuffed Skin. I didn’t have breasts with the skin still attached, so…

METHOD

1. Slice your onion. Clean and chop your mushrooms into small pieces. Slice the pepper, carefully removing the seeds and stem, then cut the pepper into small bits.
2. Over medium heat melt the butter into the Napoleon® Cast Iron Frying Pan then toss in the sliced onion, mushroom and pepper. Add salt and pepper to taste. Sauté until the onion and mushroom begin to brown and get crispy edges.
3. Remove from the grill, but leave the grill on because you will need it to cook the chicken.
4. Butterfly the chicken breasts, by carefully slicing them in half along the thin edge. Then stuff them with the sautéd mixture. Use the toothpicks to hold the breasts closed once they have been stuffed. Rub each breast with a generous dose of the Cajun Creole Seasoning and Rub
5. Grill the breasts for about 6–8 minutes per side, or until done. (A meat thermometer will read about 160°)

So yes, I just happened to have leftover red pepper slices, mushrooms and onion (it was a big one) so they went into the salad. All in all it was quite a lovely meal. Although, we were too busy enjoying it to take pictures.
How have the recipes that you have read so far inspired you? I would love to hear what recipes you have come up with.

Happy Grilling!