Cheesy Honey Mustard Stuffed Glazed Chicken Breast
Chef Isaac | July 31, 2009
Yield: 2 Tangy and Delicious Portions
Chicken is fun to experiment with and perform some “culinary magic”. They say magic is tough to learn… but not this type of magic. Have fun with this and enjoy every bite!
Ingredients:
2 boneless chicken breasts, about 6 ounces each
3 tbsp basil pesto
3 tbsp dijon mustard
1/4 cup creamed honey (unflavored)
2 slices pepper jack or provolone cheese
1/2 cup bleu cheese
3 tbsp raw wildflower honey
salt and black pepper to taste
Preparation:
Preheat grill or saute pan. Also preheat oven to 350 degrees.
Butterfly chicken breasts on the thinnest side. Open up the chicken breasts and season with salt and black pepper.
Mix the pesto, mustard, and honey together and spread evenly on the inside of the chicken.
Lay down the cheese slices and spoon more honey mixture on top.
Gently fold the chicken breasts closed. If necessary, secure with tooth picks. (Soak them in water first so they do not burn while on the grill!)
Season the outside of each breast with salt and black pepper.
Spray the grill down with a non-stick cooking spray liberally and spray the chicken. Place the chicken display side down on the grill so as to ensure nice grill marks on the breasts. Do not try to get the criss-cross marks. Chicken is hard to move so do not try to risk it.
When the chicken has nice grill marks on one side, place on a sheet pan and brush with honey.
Place in the oven until the chicken is done, no pink inside. (10-14 minutes depending on thickness.)
Remove from oven and cool for 10 minutes.
Serve and enjoy!
