Let this recipe be your blueprint to create variations: French feta and roasted red bell peppers, Cheddar cheese and bacon, and chopped green onions and Boursin cheese are all delicious stuffing alternatives. Serve sliced rounds of the stuffed chicken with a cold salad the next day. When ready to serve, cut into 1/4-inch slices and arrange on the salad of your choice.
Prepare a medium-hot fire in your grill.
Slit a lengthwise pocket horizontally along the side of each chicken breast and stuff each with one slice of Brie and 1 1/2 teaspoons tapenade. Lightly coat chicken with olive oil and season to taste with Fennel Salt and pepper.
Grill the chicken for 6 to 7 minutes per side, turning once, or until a meat thermometer inserted in the thickest part of a breast (but not in the stuffing) registers 160°F. Let rest for 5 minutes, and then slice into 1/2-inch-thick slices on the diagonal. Serve with the Whole-Grain Mustard Sauce on the side.
Make roulades by pounding chicken breasts to 1/2 inch thick. Place Brie and tapenade down the center of each flattened chicken breast. Roll up and secure with soaked toothpicks.
Grill for about the same amount of time, making sure to quarter turn the roulades every 3 to 4 minutes and closing the grill lid when not turning the chicken.
Black Olive Tapenade:
Tapenade is a staple olive paste of the southern French pantry. It is rich, delicious and ours has an ample amount of lemony flavor.
Combine all ingredients in a bowl.
A heady, aromatic herb salt adds flavor to foods before or after grilling. The flavor of this salt gets better after a day or two, so plan ahead. It is also delicious on fish or shellfish.
Combine the ingredients in a small glass jar with a tight-fitting lid. Cover and shake to blend. The salt will keep in the cupboard for several months.
Whole Grain Mustard Sauce:
This is a delicious sauce to serve with grilled fish, poultry and vegetables. This sauce can also be used as a slather for planked fish, pork or chicken. It's an excellent sandwich spread or use it as a smear on tartine with fresh tomatoes.
Makes about 11/2 cups.
In a bowl, whisk together the Dijon mustard, whole-grain mustard, mayonnaise, lemon juice, dill, Worcestershire sauce and white pepper. Store in an airtight container in the refrigerator for up to 1 week.
Karen Adler and Judith Fertig are the BBQ Queens. Experts on grilling and barbecuing, they've written many barbecue books, including The Gardener and the Grill and Patio Pizzeria. The talented pair has appeared on Food Network and the DIY Network. For more information, visit: www.thebbqqueens.com.
Publisher: Running Press
Penned: May 2015
What's Inside: Dozens of easy recipes to help you bring French bistro flavor to your backyard. This creative collection will have you grilling appetizers (think Shrimp Grilled on Rosemary Skewers), salads and sandwiches (like Smoked Goat Cheese Salad with Sweet Cherries), main dishes (gotta try Grill-Roasted Tenderloin with Bacon Mushroom Sauce), and more. It will also help you master impressive French sauces, sides and small plates to add savoir faire to any meal any time of year. Covering a variety of grilling techniques and packed with tips, this barbeque handbook is a must for anyone who enjoys cooking outdoors.
Time Out: 224 pages
Available: $20 paperback at Amazon and other retailers
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