Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless skinless chicken breasts
- Grill Seasoning for Chicken , as needed
- Dijon mustard
- 1½ cups poultry stuffing (prepared to a somewhat wet and pipeable state)
Directions
Using a narrow boning knife, make a slit along the side of one of the chicken breasts, almost cutting through all the way through the side. Repeat with remaining chicken.
Place stuffing inside a gallon size zip-top bag. Snip a small hole in one of the corners. Squeeze to dispense. Stuff each chicken breast until slit fills up halfway. Brush opening edge with Dijon mustard and press down lightly.
Coat chicken with mustard and season liberally with Grill Seasoning. Massage seasoning in.
Quickly swab preheated charcoal grill with oil soaked towel. Grill chicken, turning often, until area under stuffing reaches 165°F (75°C) and stuffing reaches 165°F (75°C).
Remove and let rest for 7 minutes. Serve.