Cookbook:Stuffed Grilled Chicken Breasts

Ingredients

 * 4 boneless skinless chicken breasts
 * Grill Seasoning for Chicken, as needed
 * Dijon mustard
 * 1½ cups poultry stuffing (prepared to a somewhat wet and pipeable state)

Equipment

 * A heat-resistant towel tied into a roll with twine and soaked with oil

Procedure

 * 1) Using a narrow boning knife, make a slit along the side of one of the chicken breasts, almost cutting through all the way through the side. Repeat with remaining chicken.
 * 2) Place stuffing inside a gallon size zip-top bag. Snip a small hole in one of the corners. Squeeze to dispense. Stuff each chicken breast until slit fills up halfway. Brush opening edge with Dijon mustard and press down lightly.
 * 3) Coat chicken with mustard and season liberally with Grill Seasoning. Massage seasoning in.
 * 4) Quickly swab preheated charcoal grill with oil soaked towel. Grill chicken, turning often, until area under stuffing reaches 165°F (75°C) and stuffing reaches 165°F (75°C).
 * 5) Remove and let rest for 7 minutes. Serve.