Grilled Chicken with Danish Blue Cheese Stuffing
Tomas Kauer - News Writer and Moderator 
A friend served this at a dinner party and I spent half the meal trying to figure out what was inside the chicken. It was Danish blue cheese and fresh basil, stuffed into a pocket cut into each boneless breast, secured with toothpicks, brushed with olive oil, and grilled for six to eight minutes per side. The cheese melted into a salty, tangy filling that oozed when you cut into the breast.
Blue cheese inside grilled chicken sounds like it would be overwhelming, but the basil softens it. The fresh herb and the sharp cheese balance each other inside the hot pocket, and the grilled exterior has a smoky char that rounds everything out. I made it for my own family the following weekend.
Tips for Making Grilled Chicken with Blue Cheese Stuffing
Cut the pocket wide but do not go through
Lay the chicken breast flat and slice horizontally into the thickest part, creating a deep pocket. Stop about half an inch from the other side. The pocket should be wide enough to hold a generous amount of cheese and basil.
If you cut through, the cheese leaks out on the grill and you lose the filling. A sharp knife and a steady hand are all you need.
Secure with toothpicks and grill over medium-high
After stuffing with crumbled blue cheese and chopped basil, close the pocket and push two toothpicks through to hold it shut. Brush the outside with olive oil and season with salt and pepper.
Six to eight minutes per side on a preheated grill. Do not move the chicken for the first few minutes, it needs time to sear and release from the grates. Remove toothpicks before serving.
Grilled Chicken with Danish Blue Cheese Stuffing
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Total Time: 31 minutes -
Yield: Serves 4
Print Recipe
Pin RecipeDescription
Celebrate the season with an easy menu featuring grilled chicken filled with tangy blue cheese and basil, perfect for outdoor entertaining.
Ingredients
- 4 boneless chicken breasts
- 1 cup crumbled Danish Blue Cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat the grill to medium-high heat.
- Cut a pocket into each chicken breast and stuff with blue cheese and basil.
- Secure the openings with toothpicks.
- Brush the chicken with olive oil and season with salt and pepper.
- Grill the chicken for 6-8 minutes on each side or until fully cooked.
- Remove toothpicks before serving.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
Category: Main Course
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 22
- Carbohydrates: 2
- Protein: 35
Frequently Asked Questions
What kind of blue cheese?
Danish blue cheese is milder and creamier than Roquefort or Gorgonzola. It melts into a smooth filling inside the chicken. If you prefer a stronger flavour, Gorgonzola works.
How do I know the chicken is done?
Six to eight minutes per side at medium-high heat for a boneless breast. Use a meat thermometer, 165 degrees F (74 degrees C) at the thickest part. The cheese inside will be fully melted.
Can I bake this instead of grilling?
Yes. Bake at 400 degrees F (200 degrees C) for about 25 minutes. The outside will not have grill marks, but the filling melts the same way.
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- Finnish Rye Bread with Homemade Buttermilk Cheese
The post Grilled Chicken with Danish Blue Cheese Stuffing appeared first on Honest Cooking and Travel.
