Grilled Stuffed Chicken Breast Petti Di Pollo Ripieni Recipes

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GRILLED STUFFED CHICKEN BREASTS

Make and share this Grilled Stuffed Chicken Breasts recipe from Food.com.

Provided by AZRoxy63

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4



Grilled Stuffed Chicken Breasts image

Steps:

  • Wash and chop broccoli into very small pieces.
  • Cut a "pocket" in each chicken breast by cutting lenghth wise down one side of the breast(Do NOT "butterfly" the chicken breast, it should only have a cut for the "pocket" down ONE side!).
  • Stuff each "pocket" with broccoli and cheese.
  • Use the toothpicks to wind through and sew the pocket shut with them.
  • Place the on the grill and heat until chicken is thoroughly cooked (about 20 minutes.).
  • Remember to remove the toothpicks before serving!

1 bunch fresh broccoli
3 cups shredded cheddar cheese
6 boneless chicken breasts
12 toothpicks

GRILLED STUFFED CHICKEN BREAST (PETTI DI POLLO RIPIENI)

This recipe is from La Cucina Italiana. "Slice into the chicken breast to reveal a colorful filling of melted cheese and red pepper. If you don't have a grill pan, simply sear the chicken in a heavy-based skillet, using a little more oil in the pan.". You don't have to use the garlic or the fresh rosemary, but it really finishes off the dish. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10



Grilled Stuffed Chicken Breast (Petti Di Pollo Ripieni) image

Steps:

  • Heat oven to 375°. Combine garlic cloves and 2 short rosemary sprigs in a 1/2-quart ovenproof saucepan; cover with oil. Bake until garlic cloves are tender and lightly golden, about 35 minutes.
  • Meanwhile, stir together scamorza or smoked mozzarella, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide cheese mixture among chicken pockets. Press edges to seal. Season chicken with salt and pepper.
  • Brush grill pan with oil and heat over medium-high heat. Grill chicken until golden on both sides, about 10 minutes total. Transfer chicken to a baking dish and bake until cooked through, 6 to 8 minutes.
  • Let chicken stand 5 minutes, then transfer to a serving dish. Remove garlic oil from oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.

1 head garlic, cloves separated
1 small bunch fresh rosemary sprig
6 tablespoons extra virgin olive oil, plus more for grill pan
4 ounces scamorza cheese or 4 ounces smoked mozzarella cheese, cut into 1/8-inch cubes
2 1/2 ounces fresh ricotta cheese (1/2 cup)
1/4 cup roasted red pepper, finely chopped (from a jar)
1/4 cup fresh basil leaf, thinly sliced
4 (8 ounce) boneless skinless chicken breast halves
coarse sea salt
fresh ground black pepper

GRILLED STUFFED CHICKEN BREASTS

This recipe for grilled stuffed chicken breasts is an easy, tasty way to make your veggies work for you. Get creative. I like how efficiently the vegetables and spices flavor the chicken. This allows you to cook the chicken (not the marinating sauce!) and let the flavor come from the inside.

Provided by diggler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 6



Grilled Stuffed Chicken Breasts image

Steps:

  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
  • Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
  • Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
  • Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.5 g, Cholesterol 64.6 mg, Fat 16.4 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 137.5 mg, Sugar 2.9 g

2 skinless, boneless chicken breasts
1 medium green bell pepper, diced
1 small onion, diced
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil, or to taste

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10



Grilled Barbecue Bacon-Cheddar Stuffed Chicken Breasts image

Steps:

  • Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
  • Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
  • Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
  • Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

4 skinless, boneless chicken breasts (about 8 ounces each)
3 slices bacon
2 tablespoons unsalted butter, melted
1 large buttermilk biscuit, crumbled (about 1 cup)
2/3 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
1/4 cup barbecue sauce

INVOLTINI DI POLLO (STUFFED CHICKEN BREASTS)

Chicken breast rolls stuffed with ham and stuffing. It's from "The Little Dishes of Italy: Antipasti" by Julia Della Croce, which I found on the internet. It's described as an appetizer but I serve it as a main dish with a side dish such as spinach orzo.

Provided by cbandami

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16



Involtini Di Pollo (Stuffed Chicken Breasts) image

Steps:

  • Preheat an oven to 350 degrees F.
  • Place each chicken breast half between two sheets of waxed paper.
  • Using a meat mallet or the dull side of a cleaver blade, press down and then push out from the center of each breast half, flattening it out evenly. Do not overpound or the breasts will break apart.
  • To make the stuffing: soak the bread in the stock until it is softened, two to three minutes.
  • Meanwhile, in a skillet melt the butter over medium heat.
  • Add the green onions and sautee, until softened but not browned, about three minutes. Place the green onions in a mixing bowl.
  • Squeeze the excess stock from the bread; discard the stock.
  • Add the bread to the bowl, along with the sage, parsley, and salt and pepper to taste and mix well. Taste for seasoning.
  • Place a slice of ham on each of the flattened chicken breast halves.
  • Divide the bread stuffing between the two breasts, spreading it over the ham.
  • Roll up each breast from a narrow end; the opposite end should remain uncovered and slightly overlap the roll.
  • Tuck in any stuffing that may have leaked out of the ends; the ham slice will prevent stuffing from leaking out of the center of the chicken roll.
  • Using cotton kitchen string, tie the rolls closed in the same fashion that a roast is laced. Toothpicks can be used to fasten the ends securely.
  • Melt the butter with the olive oil in a skillet over medium heat.
  • Meanwhile, dredge the chicken rolls in the flour and set aside.
  • When the skillet is hot enough to make the chicken rolls sizzle, add them.
  • Brown on all sides for no longer than five minutes. Prolonged sauteing will toughen the delicate breast meat. To turn the rolls, gently slide a spatula under them to prevent rupturing.
  • Transfer the sauteed breast rolls to a casserole just large enough to accommodate them, but with enough room to keep them from touching.
  • Set the skillet aside for later deglazing.
  • Pour the stock over the breasts, cover tightly, and place in the preheated oven.
  • Bake until the breasts are just cooked through but still juicy, 20 to 25 minutes (it took me 40 minutes for the chicken to be fully cooked).
  • Remove from the oven, and transfer the rolls to a cutting board, reserving the liquid in the casserole.
  • Remove the string and toothpicks and let stand for five to ten minutes.
  • Meanwhile, heat the pan drippings that remain in the skillet in which the breasts were sauteed.
  • Add 1/2 cup of the stock from the casserole and bring to a simmer, using a wooden spoon to dislodge any bits stuck to the pan bottom.
  • Add the wine and continue to simmer to evaporate the alcohol.
  • Taste for salt.
  • Cut each of the stuffed breasts crosswise into five or six slices and arrange on a serving platter. Pour the hot pan juices over them.

1 large chicken breast (bone, skin & halve)
1 cup Italian bread (remove crust, shred, (I used multigrain sandwich bread)
1/2 cup chicken stock
2 teaspoons unsalted butter (I use only olive oil)
3 green onions (white & 1-inch green, thinly sliced)
1 teaspoon sage (fresh, chopped, or 1/2 tsp.dry)
1 teaspoon fresh Italian parsley (chopped (I use oregano, dry)
salt
fresh ground black pepper
2 slices boiled ham
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour (heaping)
1 cup chicken stock
1/4 cup dry white wine
fresh Italian parsley (chopped for garnish)

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