Simple Way to Make Perfect Grilled chicken with bourdin and sun dried tomatoes
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Make Homemade Grilled chicken with bourdin and sun dried tomatoes. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled chicken with bourdin and sun dried tomatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled chicken with bourdin and sun dried tomatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled chicken with bourdin and sun dried tomatoes is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled chicken with bourdin and sun dried tomatoes estimated approx 40 mins.
To get started with this recipe, we must first prepare a few ingredients. You can have Grilled chicken with bourdin and sun dried tomatoes using 13 ingredients and 8 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Grilled chicken with bourdin and sun dried tomatoes:
- Brine
- 1/2 cup Kosher salt
- 1/2 cup Sugar
- 1 1/2 cup Orange juice
- 8 Boneless chicken breast with skin on
- 1 Water to cover
- Stuffing
- 8 oz Light herb boursin cheese
- 3 1/2 oz Sun dried tomatoes, not packed in oil, chopped
- 1/2 cup Packed basil leaves, coarsely chopped
- 1 tbsp Olive oil
- 1 Salt and pepper to taste
- 1 Favorite all purpose seasoning, to taste
Steps to make Grilled chicken with bourdin and sun dried tomatoes
- In a large bowl whisk together the salt, sugar and orange juice. Trim any excess fat from chicken but leave the skin intact so it covers entire breast. Place the chicken in the bowl and pour enough water to cover. Refrigerate for 4 hours.
- After brining for 4 hours, stir together the cheese, sun dried tomatoes and basil. Set aside.
- Preheat grill to medium high heat and oil grill grates. Remove the chicken from the brine and rinse well under cold water. Pat dry.
- Carefully cut a slit into side of chicken breast to form a deep pocket. Place about 1/4 cup of the cheese mixture in each pocket, pressing it in so its not at the opening. Secure close with toothpicks.
- Brush the skin with olive oil and sprinkle with salt, pepper and favorite all purpose seasoning.
- Place chicken skin side down on the grill. Cover grill and cook about 6 minutes, watching for flare ups. Turn the chicken when it easily pulls from the grate. Continue cooking until cooked through. Internal temp should be 165°. Remove from heat and let rest 5 minutes.
- Prep time of 40 minutes does not include brining time
- Calories with skin: 350 calories, 43% calories from fat, 16 grams of fat, 5 grams sat fat, 2 grams carbs, 46 grams protein, 441 mg sodium, 124 mg cholesterol
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