Monday, June 13, 2011
Colby BBQ chicken
This is an easy BBQ chicken stuffed with cheese. There is no mixing or measuring, and if you're like me, husband does all the grilling - so this is an easy one. Or, if you don't have a grill, or a husband, or just don't feel like grilling, you can also broil it. When I first found this recipe I figured I'd broil it, but grilling just seemed so much better that I changed my mind.
So, watcha gotta do for this scrumptious chicken is cut it in half, and put cheese in it. Cheese of your choice. The recipe said pepper jack - but I had slices of colby, so it's what we used. My chicken is a little beat up, as you can see in the picture below. That's because of the lady that was buying chicken at the same time as me at Giant Eagle. We were discussing how all of the "thin sliced chicken breasts" cost way more than the regular ones. She said, "Just get those ones and pound it out." And as I stood there and continued to look at the chicken, she choose her thick chicken breasts, shoved them in her overflowing basket, and starting saying to her little girl, "I'll just have to pound it out. Pound it out." I think she was giving herself a pep talk. So I followed suit, got the giant thick chicken breasts, and pounded it out. Nice and pounded out, it became 2 chicken breasts (cut in half) and then I sliced them in half the other way and stuck the cheese in.
Colby BBQ chicken:
• Chicken breasts
• Colby, Pepper Jack, or other sliced cheese - 1 per chicken breast
• BBQ sauce
If necessary, pound and cut chicken to desired size. Carefully cut a pocket for cheese. Insert 1 slice of cheese in a chicken breast and close it with metal skewers or wooden skewers (soaked in water first). Grill over medium heat, brushing with BBQ sauce often. OR broil 4 in. from heat for 6-8 minutes on each side until juices run clear, basting frequently with BBQ sauce. Remove skewers before serving.
Source: Taste of Home Simple and Delicious Cookbook (2007), page 63