Chicken and Crab really go well together. Add some Asiago cheese and diced Jalapenos to the mix and you've got some very tasty grilled stuffed chicken breasts.
Try to choose nice plump boneless skinless chicken breasts as you'll be pounding them out flat before rolling the stuffing mixture in them.
A little French salad dressing is added to the stuffing to keep it nice and moist.
After turning these on the grill you'll brush the tops with a smooth creamy Honey-Dijon basting sauce that puts a nice crispy glaze on them.Read Reviews/Leave Comments
Prep time: 10 minutes
Cook time: 40 minutes
Direct Heat: 400F
What you'll need:
In a medium bowl add the 2 cans of drained chunk crab meat, diced jalapenos, garlic and juice from 1/2 a lemon.
Stir in the Asiago cheese and French salad dressing.
Cover and set aside.
Remove the tenderloins from each chicken breast and trim off any excess fat.
Place a breast on a cutting board, cover with plastic wrap.
Carefully and gently pound each breast to about 1/2" thick.
Spread about 1/4" of the stuffing mixture on top of each flattened chicken breast.
Carefully roll up each piece from the smallest end to the widest end and secure with butchers twine.
If any stuffing falls out when your rolling the chicken just poke it back in after tying.
Preheat the grill to 400F and oil the grates liberally.
While the grills heating up mix together the 1/4 cup honey, tablespoon dijon mustard and tablespoon lemon juice.
Cover and set aside.
Very lightly oil each chicken breast and place it on the preheated, oiled grill and close the lid.
After 5 minutes wiggle each piece to loosen it from the grill and move each piece around the grill without flipping them.
After about 15 - 20 minutes check under each piece, if grilling up nicely then go ahead and flip them over.
Lightly brush each piece with some of the honey-dijon glaze.
Once the internal temperature of the chicken meat (not the stuffing) reaches 165F then remove from the grill, cover and let sit 5 minutes before serving.
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