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Grilled Chicken with Herbed Stuffing Recipe

Grilled Chicken with Herbed Stuffing Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.