Cornbread-Stuffed Grilled Chicken Breasts
Prep: 30 minutes
Grill: 15 minutes • Serves: 4
1/2cup chopped onion
1/4cup chopped celery
1 PICS large egg
4 cups crumbled prepared cornbread
2 tablespoons Montreal chicken seasoning
1-1/2teaspoons chopped fresh rosemary
4 Market 32 boneless, skinless chicken breasts (about 7 ounces each)
PICS Nonstick cooking spray
1.Prepare outdoor grill for direct grilling over high heat. In small skillet, heat oil over medium heat. Add onion and celery; cook 8 minutes or until softened, stirring occasionally. Cool vegetables slightly. In medium bowl, whisk egg; stir in cornbread, 2 teaspoons seasoning, rosemary and 1/4 cup water.
2.With sharp knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4-inch uncut; open chicken breasts and lay flat. Leaving about 1/2-inch border, divide stuffing over bottom halves of chicken breasts; close chicken breasts to enclose stuffing. Sprinkle chicken with remaining 1 tablespoon plus 1 teaspoon seasoning; spray both sides with cooking spray.
3.Reduce grill heat to medium; place chicken on hot grill rack. Cover and cook 15 minutes or until internal temperature of both the stuffing and chicken reaches 165°, turning once.
Approximate nutritional values per serving (1 stuffed chicken breast):
547 Calories, 15g Fat (4g Saturated), 156mg Cholesterol,
860mg Sodium, 55g Carbohydrates, 2g Fiber, 22g Sugars, 45g Protein
Chef Tip:
Use a cornbread stuffing mix in this recipe as a time saver.