Stuffed Chicken Breast w/ Gorgonzola cheese Recipe

This is truly one of my favorite recipes and though it is a bit messy it is ALL worth it. Our Nine and Fifteen year olds loved it as well. I wanted a bit of a Middle Eastern taste but not over whelming which is exactly how this came out, the grill taste came in perfectly giving it a light smoky taste which was exquisite. Because we had some thin steaks on the side we added that too just in case [which we really didn’t need as this was plenty] and top it all off with a caprice salad for which I will give you my recipe later on.

Chicken

Turmeric
Cumin
Kosher Salt
Mustard
White Pepper
Garlic
Adobo
Mojo
Orange
Lemon
Apple
Sage
Rosemary
Basil
Parsley
Yellow Pepper
Gorgonzola Cheese
carrot
chive

olive oil

Butterfly the chicken so that you can stuff everything into it, I add all my ingredients in order for it marinate as early on in this stage as possible and if you can give it 24 hours to marinate that would be



even better

To Marinate it you will add:
2 Tbs ~ Turmeric
1 ½ Tbs~ Cumin
1 Tbs~ Kosher Salt
3 Tbs ~ Mustard
2 Tsp~ White Pepper
1 1/2 Tbs~Garlic
1 Tbs~ Adobo
½ cup of ~Mojo
1 whole~ Orange [squeezed]
4 whole~ Lemon [squeezed]

Rub it all over chicken and then slice fruits and vegetables thinly to add to center, I prefer fresh ingredients as they make everything taste better, it seems very hard but I swear one of the easiest things to do and for the ingredients there are grocery stores where you are able to get a small bag with just what you want so if you are only interested in a bit of Turmeric then you only buy what you need and nothing extra. Add Olive oil all around and rotate once closed to add a bit more of the seasoning to the outside of the chicken. Once you have sliced and added :
1 whole~ Apple
Half a container ~ Sage
1 whole bunch ~Rosemary
Half a bunch ~Basil
Half a bunch ~Parsley
½ of a whole~ Yellow Pepper
Half a carrot sliced~caroot
1 Whole~ Long Onion

I sprinkle Gorgonzola Cheese all over the top and a bit in the bottom of the veggies as well and then fold over so then I may add the bands around the chicken top, bottom and middle area to ensure it does not fall through I must warn you that a bit of the cheese will drip a its getting cooked but that just the grill telling you that all that goodness is melting inside. And warp it, I use this amazing rubber bands which can be bought at Target, Michaels any store really which are heat resistant [truly who ever came up with this is a genius} and they serve to close everything and keeps it tied until I take it off prior to serving [wouldn’t want to choke any one with them,lol] and put it on the grill, for us it took about an hour of closing it then turning them and so on. Once we were done and added the other meat to the grill we put them on the outside area of the grill. Make sure to take the rubber bands off [the chicken will stay intact pretty much as you’ve been cooking just be careful as to how you take it off. and cut in half while still hot.



Just to be fair this was a very quick marinate we made for our steaks:


½ cup~Mojo
1 Tbs ~Kosher Salt
1 Tbs ~Pepper
2 Tbs ~Garlic
1 Whole~ Lemon [squeezed]
1 whole~ Orange [squeezed]
½ a bunch ~Parsley
1 Whole~Shallot


And this is what they looked on the grill:

Unfortunately I don’t have any pictures of the steaks cooked, they disappeared [ I suspect those Other people living in my home made it vanish] before I could snap a pic. So I owe you one.



Now during the summer take a lil time and make this. I am sure the whole family will be delighted and many of people will think you spent an eternity when you barely did. A smart person gives the illusion of working harder then they do, the rest buy take out!