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Grilled Basil and Garlic Stuffed Chicken

Grilled Basil and Garlic Stuffed Chicken created by SkipperSy

This is so easy to make and has a great flavor. One of my husband's favorites. Adapted from BHG The Grilling Book to suit our taste. Great served with wild rice and a salad. Enjoy

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon melted butter.
  • For stuffing, combine butter, parmesan cheese, basil and garlic in a small bowl.
  • Set aside.
  • Place chicken piece between 2 double layers of plastic wrap.
  • Use flat side of a meat mallet to pound chicken into rectangles about 1/8 inch thick.
  • Remove plastic warp.
  • Spread stuffing on chicken.
  • Sprinkle lightly with salt, pepper and ground red pepper to taste.
  • Fold in sides of each chicken breast and roll up chicken.
  • Secure with wooden toothpicks.
  • Grill over medium heat for 20 to 25 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce the last 10 minutes of grilling.
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RECIPE MADE WITH LOVE BY

@Nimz_
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@Nimz_
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"This is so easy to make and has a great flavor. One of my husband's favorites. Adapted from BHG The Grilling Book to suit our taste. Great served with wild rice and a salad. Enjoy"
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  1. Sous Chef Bentley
    We followed the recipe using the freshest ingredients, and we were so surprised how bland our chicken turned out. I can see why so many other reviews have made suggestions, it's missing something! Thank you for posting this recipe.
    Reply
  2. Londonsbk
    I was excited to see this recipe because is incorporated flavors I love. After reading the reviews, I decided to enhance the lemon flavor by adding half the lemon zest/rind to the stuffing for the chicken. This did the trick. I also omitted the ground red pepper due to many reviewers saying it didn't work with the combination of flavors. The rest of the recipe I followed as written. I found that the raw garlic in the stuffing added good flavor, but even finely minced some were still crunchy. This a not good. Next time I make this recipe, I will probably saute the garlic first to ensure no raw garlic crunch. I found the parmesan (yes I used very good parm) was a little underwhelming against the garlic basil and lemon, so next time I would use Asiago. Outside of that, this is a good recipe with a good combination of flavors.
    Reply
  3. Dr. Jenny
    DH and I made this chicken for dinner last night. We followed all ingredients and steps as listed. Our chicken turned out a little on the dry side and was a little bit bland. The advantages of this recipe is that it is easy to prepare and presents nicely.
    Reply
  4. mydogsnameisbob
    Made this for my parents last night, exactly to the recipe. The smoky flavor from the grill and the hint of acidity on the outside went great together. I was just looking for something to use up some of this fresh basil... this will be made again, definitely.
    Reply
  5. smellyvegetarian
    This is good! DH and I agreed that we couldn't really taste the lemon, but we appreciated the buttery flavor of the glaze. I was very liberal with the fresh basil and garlic; I only wish I had been more so with the salt and pepper. We accidentally overcooked these--we're still sort of on training wheels with our grill LOL! The flavor was still good, though, and we will definitely make this again. Thanks for posting! Made for Went to Market 2008!
    Reply
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