Grilled Stuffed Chicken Cream (Print-Friendly Version)
Tender chicken stuffed with spinach, sun-dried tomatoes, and cheese, topped with a velvety cream sauce.
# What You’ll Need to Make This:
→ Chicken
01 -
4 large boneless chicken breasts
02 -
120 ml Tony Chachere’s 30-Minute Chicken Marinade
→ Stuffing
03 -
225 g cream cheese, softened
04 -
340 g chopped spinach, drained
05 -
170 g sun-dried tomatoes, finely chopped
06 -
100 g Mozzarella or Queso cheese, shredded
07 -
10 ml Tony Chachere’s Spice N’ Herbs Seasoning
→ Cream Sauce
08 -
15 g unsalted butter
09 -
240 ml heavy cream
10 -
10 ml oil from sun-dried tomatoes
11 -
50 g Parmesan cheese, grated
12 -
5 ml Tony Chachere’s Spice N’ Herbs Seasoning
# How to Prepare:
01 -
Slice each chicken breast horizontally to create a pocket, ensuring they remain attached for folding.
02 -
Place chicken in a shallow dish and pour marinade evenly over both sides. Marinate for 30 minutes in the refrigerator.
03 -
In a large bowl, combine cream cheese, chopped spinach, sun-dried tomatoes, shredded Mozzarella or Queso, and seasoning. Mix until homogenous.
04 -
Spoon the stuffing mixture into each chicken breast pocket. Fold over and secure the edges with toothpicks to prevent filling from escaping.
05 -
Preheat grill to medium-high. Place stuffed chicken breasts on the grill and cook for 10 minutes, turning halfway through. Cook until the internal temperature reaches 74°C.
06 -
Meanwhile, in a saucepan set over medium-high heat, melt butter. Add heavy cream, sun-dried tomato oil, grated Parmesan, and seasoning. Stir continuously, bring to the boil, then reduce heat and simmer for 5 minutes until slightly thickened.
07 -
Arrange grilled stuffed chicken on serving plates. Drizzle with warm cream sauce before serving.
# Extra Tips:
01 -
Allow stuffed chicken to rest for 3 minutes after grilling for optimal juiciness.