Food Network Magazine - (08)August 2020

HOW TO

Stuff and Grill

Chicken Breasts

1. Prepare your filling as directed.
   With your knife parallel to the cutting
   board, slice four 8-ounce chicken
   breasts in half horizontally without
   cutting all the way through; open like
   a book. Cover with plastic wrap and
   pound until ½ inch thick.


2. Season the chicken on both
   sides with salt and pepper, brush as
   directed, then spoon the filling on top,
   leaving a 1-inch border around the
   edges. Roll up the chicken toward
   the pointy end; tie with 3 pieces of
   kitchen twine. Brush again as directed.


3. Grill on oiled grates over medium
   heat, turning, until cooked through,
   18 to 20 minutes. Transfer to a
   cutting board and let rest 5 minutes,
   then remove the twine and slice.

Spinach-Artichoke

For the filling: Mash half of a 5-ounce

package soft garlic-and-herb cheese,

1 chopped canned artichoke heart,

1½ tablespoons each chopped

parsley and dill and 1 teaspoon

lemon zest in a bowl. Whisk

2 tablespoons each lemon juice and

olive oil; season with salt and pepper.

Brush the pounded chicken with half

of the lemon oil; top with 2 cups

spinach and the filling and roll up.

For grilling: Brush with the remaining

lemon oil, then grill as directed.

Thai Summer Roll

For the filling: Cook 1 ounce rice

vermicelli as the label directs; drain.

Toss with 1 tablespoon each vegetable

oil and rice vinegar, 1 teaspoon each

lime zest and Sriracha and a pinch

of salt. Whisk the juice of 1 lime and

2 tablespoons vegetable oil; season

with salt and pepper. Brush the

pounded chicken with the lime oil; top

with the noodles, 1 carrot (cut into

matchsticks), ¼ sliced red bell pepper

and 1 sliced scallion and roll up.

For grilling: Brush with ¼ cup

sweet Thai chili sauce during the

last 2 minutes of cooking.

Chicken breasts don’t have

to be boring. Stuff them

and cook them on the grill!

X˂˂Ƈ

56 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020

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