For the stuffed breasts MBH provided these instructions:
1. Cook down fresh spinach (or defrost frozen chopped) and cook with 1-2 cloves garlic.
2. Use tenderizer and place chicken breasts in plastic wrap and flatten to approx 1/4 inch thickness.
3. Fill with spinach mixture and cheese of choice (feta, gorgonzola, etc).
4. Roll and close using tooth picks
Next time I would consider putting some grilled onions inside or on top of the chicken.
As for the other breasts, I just covered in their respective sauce and let them marinate for about an hour until the grill was ready.
|Few of the stuffed breasts ready to go.|
I locked in the grill at 350º with a direct heat setup. I added a few well soaked hickory chips and placed the grate in. I set the stuffed breasts in the middle of the grill and the other breasts toward the outside. I let them go 8 minutes and then flipped and rotated the outter breasts to the center. I let them go for 8 more minutes and pulled off the smaller breasts. I let the larger ones go for 3 more minutes on the hottest part of the egg and pulled them off.
The chicken was perfect. The breasts were moist and juicy. I was concerned about the mixtures of the smoke flavor and the flavors of the spinach and feta but they worked well together. I would definitely make this again. The other flavored breasts were heated up for lunches and remained moist and flavorful even when microwaved. I am still working on finishing the last few breasts this week and I am officially sick of chicken breasts.
|The plate for of delicious I pulled off the grill.|
|NOM NOM NOM!|
|Greek salad I made with one of the buffalo chicken breasts.|