Grilled Stuffed Chicken with Cream Sauce
- 4 Large Boneless Chicken Breasts
- ½ Cup Tony’s 30-Minute Chicken Marinade
- 8 Ounces Cream Cheese
- 12 Ounces Spinach, Chopped
- 6 Ounces Sun-Dried Tomatoes
- 1 Cup Mozzarella or Queso Cheese
- 2 Teaspoons Tony’s Spice N’ Herbs Seasoning
- 1 Tablespoon Butter
- 1 Cup Heavy Cream
- 2 Teaspoons Oil from Sun-Dried Tomatoes
- ½ Cup Parmesan, Grated
- 1 Teaspoon Tony’s Spice N’ Herbs Seasoning
- Slice the chicken breasts in half to make them foldable.
- Marinate the chicken in the Tony’s Chicken Marinade for 30 minutes.
- In a bowl, add all the stuffing ingredients together and mix until well combined.
- Evenly distribute the filling into each chicken breast and seal in place with toothpicks.
- Add the chicken to a hot grill and let cook for about 10 minutes flipping halfway through. The chicken is done when the internal temperature reaches 165°F.
- In a saucepan over medium-high heat, melt the butter and add all the sauce ingredients. Bring to a boil and reduce to a simmer and let cook for 5 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pour-on-the-flavor-with-tony-chacheres/
3.5.3251