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Grilled Chicken with Herbed Stuffing

 Grilled Chicken with Herbed Stuffing
Grilled chicken breasts tend to be a bit boring so I like to stuff them with a bunch of herbs, breadcrumbs and garlic. I think they taste infinitely better this way and the stuffing helps keep the chicken moist. —Joy McMillan, The Woodlands, Texas
4 ServingsPrep/Total Time: 30 min.


  • 5 teaspoons butter, divided
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 1/2 cup soft bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried thyme
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon grated lemon peel


  • In a small nonstick skillet coated with cooking spray, heat 2
  • teaspoons butter. Add onion and garlic; cook and stir until tender.
  • Stir in bread crumbs, parsley, 1/8 teaspoon salt, marjoram and
  • thyme.
  • Cut a pocket in the thickest part of each chicken breast. Fill with
  • bread crumb mixture; secure with toothpicks. Sprinkle chicken with
  • remaining salt. In a microwave, melt remaining butter; stir in lemon
  • peel.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. Grill chicken over medium heat 6-9

2 of 2

Grilled Chicken with Herbed Stuffing (continued)

Directions (continued)

  • minutes on each side or until chicken is no longer pink, brushing
  • occasionally with butter mixture during the last 5 minutes of
  • cooking. Discard toothpicks before serving. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.