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Grilled, Cheese-Stuffed Chicken

Grilled, Cheese-Stuffed Chicken
Serves 4
Feta and mozzarella, blended with dried tomato and oregano, are stuffed into chicken breasts just before grilling. Yum.
  1. ⅓ cup creamy-style feta cheese
  2. ⅓ cup dried tomatoes, chopped finely
  3. ¼ cup shredded mozzarella
  4. ¼ cup minced red onion
  5. 1 tablespoon lemon juice
  6. 2 teaspoons chopped fresh oregano
  7. Pinch ground black pepper
  8. 4 5-ounce boneless, skinless chicken breasts
  9. 1 tablespoon olive oil
  10. ¼ teaspoon salt
  1. Preheat grill. In a medium bowl, blend feta, tomatoes, mozzarella, onion, lemon juice, oregano, and pepper.
  2. Insert a paring knife into the thickest side of one chicken breast, and cut horizontally to make a 3-inch pocket. Repeat with remaining chicken breasts. Divide feta mixture into four, and stuff a portion in each breast. Seal pockets with toothpicks. Brush with olive oil and sprinkle on salt.
  3. Grill chicken over medium heat, 7 to 8 minutes per side, or until cooked through.
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Culture Cheese

culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Jacqueline Plant

Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.

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