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October 02, 2017

INGREDIENTS

Vegetables: Pitted dried dates, red peppers

Protein: Boneless chicken breasts, speck ham, Havarti cheese

Seasonings & Sauces: Honey, Kosher salt, ground black pepper, fresh sage leaves

Possible Additions: Rice or potatoes done your way, if desired

TIP: Use any cheese and stuffing ingredients you would like. You may do goat's cheese with roasted peppers and oregano, or use fig jam. Get creative! 


PREPARATION


Cut a 1-inch-deep hole in your chicken breast, and using your fingers, carefully create a large pocket in the meat. Season the chicken with salt inside and out. Set aside.

In a bowl, put the grated Havarti cheese, red peppers and chopped dates, season with black pepper, and mash together into a paste. Divide the paste into four equal portions, and shape into firmly packed ovals. Wrap each portion with speck ham, and place the stuffing in the chicken. Firmly press to seal tightly. Refrigerate for 1 hour to let the chicken firm up. 

When ready, turn on your Nutrigrill to the highest setting and adjust the temperature down as needed while you cook. There is no need to pre-heat since it heats up in seconds. You can adjust the temperature up or down as you cook if you find you need more or less heat.

Season your chicken with Kosher salt and ground black pepper. Grill one side of your chicken for about 4 to 5 minutes or until brown, then carefully turn it over to grill the other side for a total of 8 to 10 minutes.

Once browned, remove the chicken from the grill, and cut into 1/2 inch pieces. Place the chicken slices on the moat. drizzle with honey, and allow to cook for a few minutes.

Remove from the grill, drizzle the chicken with more honey, and serve.

TIP: If available, you may place the volumizer ring of your steamer attachment on the grill to keep your chicken in place while grilling. Once your chicken is browned, take it off the grill, and remove the volumizer ring.





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