Grilled Chicken Breasts
Stuffed With Goat Cheese & Prosciutto
Behold- the stuffing ingredients
- 8 chicken breasts with skin on and no bones
- ¼ cup Bone Dust BBQ Spice
- salt and pepper to taste
- 1 cup julienned prosciutto
- 1 cup ricotta cheese
- ½ cup crumbled goat cheese
- ½ cup finely chopped dried apricots
- 1 tbsp. chopped fresh oregano
- 1 tbsp. balsamic vinegar
- 1 tsp. coarsely ground black pepper
- 2 green onions, finely chopped
Preheat your grill to around 400°F.
Lay the chicken breasts out skin side down. Remove the tenderloins. Lightly pound the tenderloins flat and set aside. If your chicken didn’t come with tenderloin attached, feel free to use toothpicks to keep the chicken closed.
Using a sharp knife, cut a pocket about 1–inch deep from the top of the breast to the bottom. Using your fingers, carefully push the meat aside to make a larger pocket. Season the meat inside and out with the Bone Dust, salt and pepper.
In a large bowl mix together the prosciutto, ricotta, goat cheese, apricots, oregano, vinegar, pepper and green onions.
Divide the stuffing into 8 equal portions and shape each portion into a firmly packed oval.
Place 1 stuffing portion into each chicken cavity. Place a flattened tenderloin over the cavity and tuck the tenderloin into the opening, firmly pressing the edges to make a tight seal.
Grill chicken skin side down for 6 to 8 minutes, then turn and grill for another 6 to 8 minutes or until the chicken is fully cooked and the stuffing is hot.
Serve with bright vegetables
Look at that delicious filling
So savory and delicious
When I originally made these Grilled Chicken Breasts Stuffed With Goat Cheese and Prosciutto, I was very inexperienced in using a barbecue. Now that I have some years under my belt, cooking something like this on the barbecue is almost second nature. How long did it take for you to become the master griller in your family? Share your masterpieces with us on our Grills Facebook Page or with our Grills Instagram account using the hashtag #masterGriller and #NapoleonGrill.
Featured In This Recipe