Grilled Stuffed Chicken

"This is something that you'd find a in 5 star restaurant. Takes a little work to put together, but, OMG, IT IS WORTH IT!"
photo by Lazarus photo by Lazarus
photo by Lazarus
photo by Lazarus photo by Lazarus
photo by Chippie1 photo by Chippie1
Ready In:




  • Cut a deep pocket into the side of each breast, set aside.
  • Saute red peppers, onions, garlic& mushrooms in a little olive oil until soft.
  • Open the pocket in the chicken and place vegetable mixture and mozzarella cheese slices (save a little of vegetable mixture to add to marinade).
  • Secure with toothpicks.
  • Prepare marinade and coat chicken with marinade, let sit for at least 20 minutes.
  • Cook on grill (about 10 minutes).

Questions & Replies

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  1. Lazarus
    This chicken was quite good. I added fresh basil to the marinade, and included two entire stalks of green onion, since my other recipes used up the rest I had on hand. I agree with the others. I think a sharper, richer cheese would do well in this recipe. I would make it again, but I would have to add some more ingredients to really bring out this recipe's potential. mad for PAC Spring '08
  2. Chippie1
    Claudia, these were DELICIOUS! My DH is not the best with chicken breasts on the grill, but he didn't kill these. I've taken a picture of the dish while marinating because I think this dish looks best with all the wonderful colors of the marinade. If someone was looking for a more pungent flavor with the cheese as we were, I would suggest using Asiago.
  3. Distant Goddess
    This recipe wasn't bad, but not the best I've had. I would definitly follow Chippie's advice about using a stronger cheese, and I think just a ting of salsa on top, with another sprinle of some chedder would really get the taste buds going, as I found it a bit dull. If your not into spicy stuff but still want a bit of a zing, I think using dill for an herb would be a better choice.
  4. Kethrae
    We thought this recipe was fabulous. I made it for a "Date Night" dinner for DH last week. The chicken was moist and delicious. Our chicken pieces were so big that grilling time was extended to 20 min. Next time I make this I would recommend only 1/2 chopped red pepper (1 whole one was too much) and add crumbled pieces of real, cooked bacon to the filling. I also would add 3T of cream cheese to the filling to make it creamier. Thanks for posting.
  5. Angie in St. Charles
    We made this for guests on Memorial Day. They were relatively easy to put together. We omitted the mushrooms (allergies). And we marinated the breasts a couple of hours. My husband grilled them perfectly and I was worried about them falling apart on him. But he didn't have any problems. All of us loved it. I might try adding more cheese (I love cheese) and I might try using my fresh basil in the marinade. Thank you for a fabulous recipe.


<p>I live in Northern Indiana with my husband of 37 years and best friend, Evan. Due to unfortunate circumstances and God's grace, we are raising our two beautiful grandchildren from our daughter, Chris, who lost her battle with breast cancer after a hard, four year battle. It is a responsibility that I do not take lightly. God has blessed us with these kids and it is an honor to be able to raise them. That's not to say, it's easy. Organization is the key. We do lots of meal planning and advance preparation. <br /><br />Evan &amp; I enjoy eating out at fine restaurants and then trying to re-create gourmet meals at home. Unfortunately (?) we are such good cooks that we are usually disappointed when eating out because we know that what we prepare tastes better (and less expensive). Therefore, we usually only order something that we haven't made at home. <br /><br />We love to cook together and spend many hours cooking for family and friends. Quite honestly, Evan is the better cook in the family. He has a knack for knowing what flavors and spices blend well together and has created many original creations. <br /><br />I love to find and try out new recipes - which is why I visit Recipezaar often. We've added many of your shared recipes to my public cookbook titled Permanent Edition. I only post recipes that are our favorites and feel that others will enjoy them. I look for ease of preparation AND outstanding flavor. If I post a recipe that's a little more work, it's because the end result deserves the extra effort. <br /><br />If we had a month off with no work, no responsibilities, and no financial issues; we'd spent time on the ocean in Oregon. My husband grew up in Seattle and spent summers at Cannon Beach (Oregon). I've only been there twice but absolutely love the area. <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><br /><img src= alt= /> <br /><br /><br /><img src= alt= /> <br /><br /><img alt= /><br />src= border=0 alt=Photobucket&gt; <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><img src= alt= /></p>
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