Grilled Stuffed Chicken Breast with a Balsamic Guava Glaze

By: Amanda McCreath

FUN FACT: Sometimes an ‘Inspired Eat’ is a ‘Quick Fix’ meal and this meal is the perfect example of that. Use the recipe below to make this healthy and tasty chicken breast meal for you and

Here’s how you can make it yourself in the comfort of your own home.

PREP TIME: N/A

DIFFICULTY: N/A

YIELD: N/A

Ingredients

Chicken & Balsamic Guava Glaze

  • 2 chicken breasts
  • 1 clove garlic – minced
  • 1/3 cup guava Jelly
  • ¼ cup water
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon scotch bonnet pepper
  • ¼ cup balsamic vinegar
  • 2 tablespoons fresh basil

salt and pepper to taste

Stuffing

  • 1 clove garlic – minced
  • ½ cup mashed sweet potato – boiled
  • ¼ cup jerked sausage – cut into small cubes
  • 2 tablespoons fresh basil
  • salt and pepper to taste

Directions

Guava Glaze Directions

  • In a small saucepan, bring water to boil.
  • Add guava jelly and whisk until it dissolves.
  • Whisk in Garlic, Dijon mustard, scotch bonnet pepper, basil and vinegar.
  • Turn heat to Med Low heat and simmer for 2 minutes. 

Chicken Preparation

  • Butterfly chicken breast
  • Start by laying the boneless and skinless chicken breast on the cutting board with the smooth side down.
  • Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep that edge intact and open the breast along the “fold.”
  • Next, cover a cutting board with plastic wrap. Lay down the butterflied breast, fold it open, and cover it with another sheet of plastic wrap. This will prevent any unnecessary raw chicken contamination as you pound the chicken. With the smooth side of a mallet, gently pound out the chicken until the desired thickness is achieved.
  • Remember to always wash your hands before and after handling raw meat to prevent the spread of bacteria.
  • Open the flap, smooth side down, and season with salt and pepper. I also added a teaspoon of Garlic Power and Chicken seasoning.
  • Add about 3 tablespoons of the stuffing and fold the top over, seal with a toothpick.
  • Place Chicken breast on a Plate and season with salt and pepper.
  • Before hitting the grill, the chicken will like you much better if you start with a clean and oiled grate.
  • Brush chicken liberally with the Balsamic Guava Glaze. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, and brush with glaze. Cook for about 3 more minutes. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
  • You can add as much or as little glaze as you’d like. 
  • Serve with garden salad or mashed potatoes and roasted veg.

Serve!

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