Grilled Stuffed Chicken

Photo: flickr user Kasia/flickr

Ingredients

4 skinless, boneless chicken breasts

5 ounces firm goats cheese

3 tablespoons fresh oregano, chopped (45ml)

3 tablespoons fresh thyme, chopped (45ml)

5 teaspoons maple syrup (25ml)

1 juice of 1 lemon

1 salt and pepper to taste

oil for brushing

Preparation

Cut the fillet of the chicken breast off and set aside. Using a sharp knife, cut a pocket into the centre of each breast being careful not to go all the way through the breast.

In a small bowl, combine the goat's cheese, herbs and half of the maple syrup. Using a spoon, gently stuff the pocket in the chicken with the goat's cheese mixture. Do not overstuff.

Place the stuffed breasts into a shallow ceramic dish. Pour the remaining maple syrup on top of the chicken breasts. Add the lemon juice. Flip the breasts to ensure that they are all well coated with the lemon and syrup. Cover and place in the refrigerator to marinate for 30 minutes.

Preheat the grill to medium high heat.

Remove the chicken from the marinade and pat dry to remove any sugars that may burn on the grill.

Oil the grill to help avoid sticking. Cook the chicken for 10 minutes watching for flare ups and using water in a spray bottle to put them out. Flip the chicken and reduce the heat to medium. Close the lid continue to cook for another 5-10 minutes until fully cooked.