ADVERTISEMENT
Slice the chicken breasts in half to make them foldable (like a pocket for stuffing).
Marinate the chicken in Tony Chachere’s 30-Minute Chicken Marinade for 30 minutes.
Make the Stuffing:
In a bowl, combine the cream cheese, chopped spinach, sun-dried tomatoes, Mozzarella (or Queso cheese), and Tony Chachere’s Spice N’ Herbs Seasoning.
Mix until the ingredients are well combined.
Stuff the Chicken:
Evenly distribute the stuffing mixture into each chicken breast.
Seal the chicken with toothpicks to hold the stuffing in place.
Grill the Chicken:
Preheat the grill and place the stuffed chicken on it.
Grill for about 10 minutes, flipping halfway through, until the internal temperature of the chicken reaches 165°F.
Prepare the Cream Sauce:
In a saucepan over medium-high heat, melt the butter.
Add the remaining cream sauce ingredients: heavy cream, sun-dried tomato oil, Parmesan, and Tony Chachere’s Spice N’ Herbs Seasoning.
Bring to a boil, then reduce to a simmer and cook for 5 minutes, stirring occasionally.
Serve:
Drizzle the creamy sauce over the grilled stuffed chicken.
Serve immediately and enjoy!
Serving and Storage Tips:
ADVERTISEMENT
