Grilled: Gouda Stuffed Chicken

Ingredients:

  • 225 grams of chicken breasts (trimmed)
  • 1.5 grams of garlic powder
  • 1.1 grams of onion powder
  • 1.7 grams of salt
  • 1.9 grams of paprika
  • 2.2 grams of Tabasco
  • 0.3 grams of cayenne
  • 5.4 grams of soy sauce
  • 12.5 grams of Greek yogurt
  • 2.1 grams of mustard
  • 3.2 grams of olive oil
  • 38 grams of gouda cheese
  • 7.5 grams of sun-dried tomatoes (chopped)
  • 11.3 grams of baby spinach
  • 1.5 grams of fresh basil (chopped)

Instructions:

  1. Soak the toothpicks in water for at least 20 minutes before using them to prevent burning during grilling.

  2. Carefully slice each chicken breast horizontally in the middle to create a pocket, ensuring not to slice all the way through.

  3. In a bowl, mix the following ingredients to create the marinade: garlic powder, onion powder, salt, paprika, Tabasco, cayenne, soy sauce, Greek yogurt, mustard, and olive oil. Thoroughly coat each chicken breast with the marinade. Allow to marinate for at least 30 minutes, but no more than 4 hours.

  4. In a pan, melt the Gouda cheese over low heat. Add the chopped sun-dried tomatoes, baby spinach, and the chopped fresh basil, cooking until the mixture becomes paste-like.

  5. Once the chicken has marinated and the filling has cooled slightly, carefully open each chicken breast and fill the pocket with the cheese mixture. Secure the opening with two toothpicks along the edges to prevent the filling from escaping.

  6. After marinating and stuffing the chicken, it may be refrigerated. However, ensure to remove the chicken from the refrigerator 1 hour before grilling to allow it to get closer to room temperature.

  7. Grill the stuffed chicken breasts over medium - high heat, turning occasionally, until they reach an internal temperature of 178°F (81°C).