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Posted in: Poultry
Prep Time:
60 minutes
Serves:
6
Grill time:
20 minutes

Grilled Chicken Breasts

with Mushroom and Pepper Stuffed Skin

Posted on by
Grilled Chicken Breasts
Serves 6
Prep Time:
Grill time: 20 minutes
For these Grilled Chicken Breasts with Mushroom and Pepper Stuffed Skin, a delicate operation is required to ensure maximum flavor saturation. Rest assured the work is well worth it. These delicious delicacies are sure to please.


Ask your butcher for at least 8-oz. breasts for this dish.

Grilled Chicken Breasts

Serves: 6       Total Time: 1 hour 20 minutes

Ingredients

  • Napoleon® Multi Basket
  • ¼ cup cremini mushrooms, grilled and roughly chopped
  • ¼ cup red bell peppers, finely diced
  • ¼ cup Garlic and Herb Rub
  • 4 shallots, roughly chopped
  • 1 tbsp. fresh sage, chopped
  • 2 tbsp. butter, melted
  • ¼ cup fresh bread crumbs
  • Salt and freshly ground black pepper
  • 6 large skin-on chicken supremes (boneless breasts with the drumette still attached)

Vinagrette:

  • 2 tbsp. cremini mushrooms, grilled and finely chopped
  • ¼ cup Garlic and Herb Rub
  • 2 tsp. fresh sage, chopped
  • ¼ cup frozen orange juice concentrate, thawed
  • 2 tbsp. red wine vinegar
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • ¼ cup olive oil

Directions

Step 1
Combine the ¼ cup mushrooms, red peppers, ¼ cup Garlic and Herb rub, shallots, 1 tbsp. sage, melted butter, and bread crumbs. Season with salt and pepper to taste.
Step 2
Set a chicken breast on a flat surface. With your fingers, gently push a pocket under the skin from beside the wing bone up over the top of the breast. Do not remove the skin entirely. Take 1 or 2 tbsp. of the mushroom mixture and gently push it into the little pocket. Don’t force too much in. The pocket should hold at least 1 to 2 tbsp., depending on the breast size. Secure the pocket with a toothpick and press down lightly to adhere seasoning mixture and skin to the breast. Cover the stuffed breasts and refrigerate for 1 hour. Note: This step is delicate but can be done, so don’t rush. If the skin comes too loose, an extra toothpick and the basket will hold it in place.
Step 3
For the Vinagrette: In a saucepan, heat the 2 tbsp. mushrooms, ¼ cup Garlic and Herb Rub, and 2 tsp. sage over medium-high heat, stirring frequently. When thoroughly heated, add the orange juice, vinegar, and the oil and remove from the heat. Season with salt and pepper to taste. Set aside at room temperature.
Step 4
Preheat the grill to medium (350ºF/175ºC).
Step 5
Brush the inside of the basket with oil. Secure chicken breasts in the basket. Grill, skin side down first, brushing with the vinaigrette, about 8 to 10 minutes a side, or until a meat thermometer inserted into the thickest part of the breast registers 160ºF (71ºC).
Step 6
When done, remove the breasts very carefully from the basket, keeping the skin and stuffing intact. Serve the breasts with the vinaigrette, either whole or sliced and fanned on the plate.
Happy Grilling!