Grilled Chicken With a Fresh Tomato Stuffing and Mozzarella

Name: Grilled Chicken With a Fresh Tomato Stuffing and Mozzarella
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 chicken breasts, 4-6 serving(s)
Ingredients: 4 -6 large chicken breasts, boneless skinless (pocket cut for the stuffing); 4 slices fresh mozzarella cheese (if you don't want to use fresh mozzarella, you could use provolone or even swiss); 1 1/2 cups Italian dressing (1 cup to marinade, 1/2 cup to brush on during grilling); salt; pepper; 2 1/2 cups fresh breadcrumbs (I used day old baguettes, rough chopped in the food processor, don't grind them too fine); 1 1/4 cups cherry tomatoes, cut in half (grape tomatoes are a good substitution); 1/2 small onion, diced fine; 1 teaspoon garlic, minced; 2 scallions, green and white, fine diced; 1/2 cup parmesan cheese, grated; 2 tablespoons fresh parsley, minced; 1 tablespoon fresh basil, minced; 1 teaspoon fresh rosemary, minced; 1 teaspoon olive oil; salt; pepper

Submitted by SarasotaCook

"This is summer at it's best. Boneless skinless chicken on the grill, stuffed with fresh summer tomatoes and herbs, crusty bread and fresh mozzarella cheese. Simple flavors and so easy to put together. Grill some asparagus and maybe a grilled romaine or radicchio salad means NO clean up. Perfect summertime cooking."

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Ready In:: 30mins
Ingredients:: 17
Yields:: 4-6 chicken breasts
Serves:: 4-6

ingredients

Chicken
4 -6 large chicken breasts, boneless skinless (pocket cut for the stuffing)
4 slices fresh mozzarella cheese (if you don't want to use fresh mozzarella, you could use provolone or even swiss)
1 ¹⁄₂ cups Italian dressing (1 cup to marinade, 1/2 cup to brush on during grilling)
salt
pepper
Stuffing
2 ¹⁄₂ cups fresh breadcrumbs (I used day old baguettes, rough chopped in the food processor, don't grind them too fine)
1 ¹⁄₄ cups cherry tomatoes, cut in half (grape tomatoes are a good substitution)
¹⁄₂ small onion, diced fine
1 teaspoon garlic, minced
2 scallions, green and white, fine diced
¹⁄₂ cup parmesan cheese, grated
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, minced
1 teaspoon fresh rosemary, minced
1 teaspoon olive oil
salt
pepper

directions

Chicken -- Now, my butcher at my grocery store will cut the pockets for me, but they aren't hard. Just make the pocket as big as possible so you can get the most stuffing inches I said 4-6 chicken breasts because depending on the size of the breast, you may have enough stuffing for 6.
Marinate -- Add the Italian dressing and chicken to a large baggie / ziplog bag, seal and toss well to coat all the chicken. I prefer to marinate the chicken all day if I have the time, but even just a hour or so will give the chicken a nice flavor. When you are ready to make the chicken, remove from the refrigerator to take the chill off.
Stuffing -- In a medium size sauce pan, add the olive oil and bring to medium heat. Add the onion, garlic, scallions and saute 2-3 minutes until the onions become tender, then add in the tomatoes, salt and pepper and cook until they JUST begin to get soft, 2-3 minutes if that. Remove from the heat.
In a medium size bowl, add the bread crumbs, herbs, parmesan cheese, salt and pepper. Slowly spoon in the tomato, onion and garlic mixture. You want some of the juice, but maybe not all of it. Just toss the vegetables and bread together until the bread is moistened but not "soggy.".
Chicken -- Stuff the chicken with as much stuffing as possible and secure with a toothpick if necessary. Season well with salt and pepper.
Grill -- On a medium heat grill, add the chicken and grill on both sides until you get good grill marks. Brush each side a couple of times with the remaining Italian dressing. If the chicken gets too brown before it is finished cooking, just add a piece of foil on the grill and place the chicken on that.
Cheese -- The last few minutes, top each breast with a slice of the mozzarella cheese and grill until it is melted and "gooey.".
Serve -- Just enjoy a great summertime recipe. Serve with some grilled asparagus and maybe a nice salad.
Prep Time does NOT include marinating time.

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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