Orange-Honey Glazed Stuffed Chicken Breasts

Orange-Honey Glazed Stuffed Chicken Breasts

Ingredients:

GLAZE:

  • 3 tablespoons orange juice
  • 2 teaspoons honey
  • 1 tablespoon roasted garlic olive oil
  • Pinch ground cinnamon
  • Pinch ground cayenne pepper

STUFFING:

  • 40g Currants
  • 1 tablespoon orange juice
  • 50g Finely chopped onion
  • 50g chopped green olives
  • 3 tablespoons fresh bread crumbs
  • 1 teaspoon honey
  • 1 teaspoon garlic oil
  • Good pinch ground cinnamon
  • Pinch ground cayenne

CHICKEN:

  • 4 (110g to 170g each) boneless, skinless chicken breast halves
  • Salt and pepper

Directions:

  1. PREHEAT grill to 150-175°. Punch holes in one sheet of Bacofoil Non-Stick and set aside.
  2. MIX the ingredients for the glaze in a small bowl; set aside. For stuffing, mix currants and 1 tablespoon of orange juice in a medium bowl. Add remaining stuffing ingredients; set aside.
  3. CUT a deep pocket in each chicken breast half by laying a chicken breast on cutting board and easing a small sharp knife into one side of the breast half. Keeping knife parallel with the cutting board, slide it back and forth to make a pocket that extends close to the outer edge. Repeat for remaining chicken breast halves.
  4. STUFF each chicken breast half with one quarter of the stuffing mixture. Flatten breast halves with your hand to make uniform in thickness. Sprinkle with salt and pepper.
  5. PLACE a chicken breast half on the non-stick (dull) side of each of the remaining sheets of Bacofoil Non-Stick.
  6. FOLD up foil sides. Double fold top and ends to create sealed packet, leaving room for heat circulation inside. Repeat to make four packets.
  7. GRILL for 8 to 10 minutes. Remove from grill; unwrap.
  8. PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place chicken breast halves on foil. Brush both sides of chicken with glaze.
  9. GRILL 2 to 3 minutes per side; brushing with glaze after turning, until chicken is tender and juices run clear or meat thermometer reads 80°C.

Prep Time

10-13 mins

Cook Time

13 mins

Serves

4