Chicken breasts stuffed with mozzarella and sundried tomatoes cooked on a Weber Spirit II E-310 gas BBQ
Add Mediterranean flavours to a chicken breast for a delicious BBQ dish
This chicken dish is really easy and can be prepared in advance then kept in the fridge until about half an hour before you come to grill. As usual the video features Richard Holden, one of the UKs top BBQ chefs, and Ian Hodgett, from The Barbecue Shop here at Hayes Garden World. The BBQ in the video is new from Weber for 2108 and is the gas Spirit II E-310 which has 3 burners and features the Weber GS4 performance system.
- 4 chicken breasts
- 2 handfuls baby spinach; torn
- ½ jar sundried tomatoes, in olive oil; chopped
- 4 slices mozzarella; torn
- 1½ tbsp fresh Italian herbs; mixed
- sea salt
- fresh ground black pepper
Combine the tomatoes, spinach, mozzarella and herbs with a little rapeseed oil.
Make a pocket in the breasts by inserting the tip of a slim sharp knife then using the knife sharpening steel, wiggle it around inside the chicken until you have opened up a pocket within the chicken. You can butterfly the chicken, spread on the mixture, fold over and secure with toothpicks. The disadvantage of doing the chicken this way is that the filling has a tendency to seep out, so in making a pocket you are less likely to lose the filling.
Drizzle the chicken breasts with a little rapeseed oil then season with the salt and pepper.
Pre-heat the BBQ and griddle to a medium heat across the whole of the grate.
Add a little oil to the griddle and cook the chicken breasts on each side until they are a lovely golden brown.
The required final temperature is 75C so once the breasts are golden move them to an area of indirect heat to finish cooking. When checking the temperature of the chicken make sure you are not inserting the tip of the probe into the mozzarella mixture otherwise you will get a false reading.
Serve with a mixed green salad or grilled asparagus spears.