This was one of those dishes that came together on a whim… and we love those! Once we realized it was delizioso we had to name it. So, we called it Pollo Grigliato Ripieno, which is a simple Italian translation to Stuffed Grilled Chicken. Sometimes working on a whim can go sideways and sometimes you strike gold. We believe this fits the latter description.
In other posts we discuss the relatability and practicality of finding ingredients on hand and turning them into something tasty – and that’s exactly what this recipe is about. Plenty of times many of us will look at an item in our fridge as simple as chicken breasts and wonder what to do next. Often, we get stuck in our comfort zone and make another run-of-the-mill dish and call it a day. Well, today we challenge you to be different =)
As always, mise en place is our standard so grab everything and let’s get this party started!
Preparation: Pollo Grigliato Ripieno
Heat 1 tbsp. of olive oil in a pan on medium heat. Add the garlic and saute for 1 – 2 minutes, stirring occasionally, until fragrant. Add in the cooking wine and mushrooms. Saute for another 4 – 5 minutes, stirring to coat and keeping in a single layer. Remove from heat (mushrooms should still be slightly firm as they will cook more in the chicken).
Butterfly the chicken breasts. Layer the goat cheese, mushrooms, sun dried tomatoes and half the basil evenly into the breasts. Close up the breasts and hold together with toothpicks. Note: You may have some mushrooms left over. Use enough where you can still close the breasts for grilling.
Preheat the grill on medium heat maintaining about 400 degree temperature. Cook the chicken for 7 – 8 minutes on each side.
Cook the pasta according to the package instructions to al dente. Drain the water and place back in the pan. Mix in the olive oil, lemon zest, and capers. Toss until thoroughly mixed.
Top the pasta with the stuffed chicken breasts. Then, top the entire dish with the remaining torn basil and grated parmesan cheese. Pair with a Toscana or Chianti and practice all of your favorite Italian expressions. Maybe even pretend you are a plumber turned hero saving a princess in your favorite childhood video game. As always, just do you. Buon Appetito!
If you enjoy this recipe, please comment and rate below. We would also love for you to continue this global culinary journey with us so please follow our social pages. Grazie.
Equipment
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
A well built, high quality grill is a necessity. We spent many of our early cooking days on inferior grilling equipment that would last a few years and need to be replaced. Also, they tend to have uneven heating issues at times. We learned quickly a good grill is money well spent. Along those same lines, so are good pans. These two items will pay for themselves over time, without a doubt. If you’re in the market, here are a couple of recommendations (affiliate links).
Pollo Grigliato Ripieno
Ingredients
- ¼ cup Extra Virgin Olive Oil, divided
- 2 tbsp White Cooking Wine
- 2 cloves Garlic, minced
- 8 oz. Sliced Baby Bella Mushrooms White mushrooms are fine, too.
- 4 Boneless Skinless Chicken Breasts, butterflied
- ¼ cup Sun Dried Tomatoes, divided into 4 parts
- 2 oz. Goat Cheese, divided into 4 parts
- 12 oz. Capellini Or other thin long pasta
- ½ Lemon, zested
- 2 tbsp Capers
- 1 cup Grated Parmesan Cheese Fresh grated off a cheese block is ideal
- ¼ oz. Fresh Basil, torn or chopped, divided
Instructions
- Heat 1 tbsp. of olive oil in a pan on medium heat. Add the garlic and saute for 1 – 2 minutes, stirring occasionally, until fragrant. Add in the cooking wine and mushrooms. Saute for another 4 – 5 minutes, stirring to coat and keeping in a single layer. Remove from heat (mushrooms should still be slightly firm as they will cook more in the chicken).
- Butterfly the chicken breasts. Layer the goat cheese, mushrooms, sun dried tomatoes and half the basil evenly into the breasts. Close up the breasts and hold together with toothpicks. Note: You may have some mushrooms left over. Use enough where you can still close the breasts for grilling.
- Preheat grill on medium heat maintaining about 400 degree temperature. Cook the chicken for 7 – 8 minutes on each side.
- Cook pasta according to the package instructions to al dente. Drain the water and place back in pan. Mix in olive oil, lemon zest, and capers. Toss until thoroughly mixed.
- Top the pasta with the stuffed chicken breasts. Top entire dish with remaining torn basil and grated parmesan cheese.
2 Comments
Leave your reply.