Grilled Stuffed Chicken Breasts

Grilled Stuffed Chicken Breasts

Ingredients: 4 large, whole, boneless, skin on chicken breasts (each 10oz) (each 280g) ¼ cup chopped fresh basil (60ml) ¼ cup chopped fresh oregano (60ml) 1 cup goat cheese crumbled (250ml) 1 teaspoon chopped lemon zest (5ml) 1 tablespoon pure maple syrup (15ml) 2 tablespoons toasted pine nuts (30ml) 1 whole head roasted garlic (see note) Coarse salt and pepper to taste 3 teaspoons olive oil (15ml) Roasted garlic 1 head of garlic 1 sprig of fresh thyme ½ tsp cracked black pepper (2.5ml) 1 teaspoon olive oil (5ml)

Method: In a bowl add crumbled goat cheese, basil, smashed roasted garlic, oregano, zest, syrup, pine nuts and pepper. Mix together until evenly combined. Wash and pat the chicken breasts dry and then cut a pocket lengthwise in each. Stuff the mixture into the pocket. Not too much. Secure the opening with toothpicks. Coat the chicken with oil. Preheat bbq to medium low. Oil the grill well. Place chicken skin side down and allow to cook for approximately 7 minutes or until the skin is golden brown and crispy. Flip chicken and continue to cook the other side for 7 minutes. Remove from grill. Cover with foil and allow to rest for 5 minutes. Note to roast garlic: Preheat bbq for 300ºF/150ºC keeping one side off to prepare for indirect cooking. Cut the top of a head of garlic. Poke holes on the exposed flesh of the garlic using the tines of a fork. Place the garlic onto a sheet of foil, drizzle with oil and cracked pepper and top with a sprig of thyme. Fold in sides of the foil and make a package ready for the grill. Place the garlic on the side of the grill with no heat under it. Close lid and allow to cook for 30 minutes or until soft. Remove from grill allow to cool. Serve with onion marmalade