1/2 tsp. freshly ground black pepper, plus additional to taste
3 oz. thinly sliced corned beef
1/4 cup saurkraut, drained well
1/4 cup grated swiss cheese (1 oz.)
1/4 cup olive oil
2 Tbs. Dijon mustard
Dill pickle spears, for serving (optional)
4 metal skewers
Instructions
Cut a deep, 3 inch long pocket horizontally in each chicken breast half. Season the chicken all over with the additional salt and pepper to taste. Fill each pocket with 1/4 each of the corned beef, saurkraut, and swiss cheese. (Some filling will be visible.)
In a small bowl, whisk together the olive oil, mustard, the 1/2 tsp. salt and pepper. Brush the chicken generously with the mixture. Use a metal skewer to secure each breast closed.
Preheat grill to high heat and brush the grate with oil or spray with nonstick cooking spray. Transfer chicken to the grill. Close the cover and cook until the chicken is just cooked through and skin is lightly charred, 7-8 min. per side.
Originally Submitted
4/20/2012
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