Spicy BBQ-Stuffed Chicken Breast
This “recipe” was one of those, what-do-I-have-in-the-fridge kind of meals, but after my husband’s fourth (yes, 4th!) piece, I decided it might be good enough to share. It’s simple, it freezes well, it’s a perfect quick summer night dish.
Spicy BBQ-Stuffed Chicken
Author/Source:
Pam @ Onceamonthmom.com
Ingredients:
- 4 pounds boneless chicken breasts or thighs
- 8 slices pepper jack cheese
- 0.5 cup barbecue sauce, plus more for basting
Directions:
Portion chicken into serving-size pieces. Butterfly each piece of chicken so it forms a pocket. Fill with a spoonful of BBQ sauce and a slice of cheese. Fold to close. Grill until chicken is cooked through, about 10 minutes, basting with additional BBQ sauce, if desired.
Freezing Directions:
After folding chicken closed, place on a tray and flash freeze, then place in a freezer bag, seal, label, and return to freezer. To serve: Remove from bag and thaw in refrigerator.
Servings: 8+
This Post will be linked at:
- Friday Potluck at EKat’s Kitchen
- I’m Lovin’ It at Tidy Mom
I can’t wait to try this!
Love this! I made baked chicken the other night and it looked so pathetic and white just sitting there. I threw french fried onions in a can + BBQ sauce + cheddar on top and broiled to melt the cheese. It was FANTASTIC! This looks even better on the grill and nice to keep on hand in the freezer ready to go! Thanks!
Wow! That sounds amazing too, we might just have to try your version too.
I love these summer grilling recipes! With having so many already on hand my hubby grills several times during the week. Not just the weekend when we have to prep everything. Thank you! This chicken looks like another great one. We had the new Borden cheese slices on ham steaks for the grill and they melted really good. They may work well in this one too. Some cheese don’t do very well under that kind of cooking.kwim?
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How do you “butterfly” cut? And when freezing, do you cook the chicken and then freese or do you prepare it to be cooked then freeze?
This post has some pictures on techniques for creating pockets for stuffing chicken: http://onceamonthmom.com/open-faced-sun-dried-tomato-chicken-sandwich/. As for cooking or not, you can do either. If it will be a dinner item, I usually freeze the chicken stuffed and raw and then cook it on the serving day. If it will be a lunch I usually cook it first and then freeze it so that all I have to do is microwave it once I am ready to eat.
And where can I learn about flash freeze? I wasn’t able to locate the info on your website. Thanks for all this work to help others. :) I’m really enjoying your website considering I just found it 2 days ago.
This post should help you: http://onceamonthmom.com/flash-freezing/
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I tried this dish tonight… while it was VERY tasty….the cheese slid out and melted all over the grill. Not fun. I think next time I will just put the cheese on the last 30 seconds that the chicken is on the grill.
Hmm, I don’t know that I have ever had that happen but I could see how it could. Sorry to hear that.