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Recipe: Orange-Honey Glazed Stuffed Chicken Breasts (grilled)

Main Dishes - Chicken, Poultry
ORANGE-HONEY GLAZED STUFFED CHICKEN BREASTS


5 sheets Reynolds Wrap Release Non-Stick Foil
FOR THE GLAZE:
3 tablespoons frozen orange juice concentrate, thawed
2 teaspoons honey
1 tablespoon roasted garlic olive oil
Pinch ground cinnamon
Pinch ground cayenne pepper
FOR THE STUFFING:
1/4 cup currants
1 tablespoon frozen orange juice concentrate, thawed
1/4 cup minced onion
1/4 cup chopped green olives
3 tablespoons fresh bread crumbs
1 teaspoon honey
1 teaspoon roasted garlic flavored olive oil
1/8 teaspoon ground cinnamon
Pinch ground cayenne
CHICKEN:
4 (4 to 6 oz each) boneless, skinless chicken breast halves
Salt and pepper

Preheat grill to medium. Make drainage holes in one sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.

Combine glaze ingredients in a small bowl; set aside.

For stuffing, combine currants and 1 tablespoon orange juice concentrate in a medium bowl. Add remaining stuffing ingredients; set aside.

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.

Stuff each chicken breast half with one-fourth of the stuffing mixture. Flatten breast halves with your hand to make uniform in thickness. Sprinkle with salt and pepper.

Center a chicken breast half on the non-stick (dull) side of each of the remaining sheets of Reynolds Wrap Release Non-Stick Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Grill 8 to 10 minutes. Remove from grill; unwrap.

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.

Grill 2 to 3 minutes per side; brushing with glaze after turning, until chicken is tender and juices run clear or meat thermometer reads 170 degrees F.

Servings: 4
Source: Reynolds Kitchens
MsgID: 17950
Shared by: Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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