Ingredient List:
- 4–6 — Boneless Skinless Chicken Breasts, well chilled
- 3 Tbsp — Grapeseed Oil
- 1 Tbsp — Andy Roo’s Cajun Garlic
- 1 pkg — Cream Cheese
- 1 bottle — Classy Delites Spinach Avocado Dip
- Dr. Pete’s Sauce Moutarde
- Cake Decorator Bag
Instruction:
In a bowl, mix ½ the jar of Spinach Avocado Dip with the cream cheese and the Andy Roo’s Cajun Garlic. Trim any excess fat off the chilled meat. Using a boning knife make a single pocket penetration just the width of the blade, approximately ¾ of the way thru the main body of each piece. DO NOT cut thru to the end of the meat (this pocket is to hold the stuffing). Next, carefully open up the pocket wider (still keeping the opening hole the width of the blade) by gently sweeping the blade left and right inside the breast. Place about 1 to 2 Tbsp. of the avocado cheese blend into the cavity; a cake decorator bag is helpful. Use a tooth pick to close the pocket before cooking, cover the outside of the breast with some of the filling. Cover and set the stuffed chicken aside to cool for about an hour. Prepare your grill and any other dishes at this time.
Now lightly coat the chicken with Grapeseed Oil and then a light to medium coat of the Cajun Garlic Rub, on all sides.
Preheat the grill to high heat (2–3 sec hand hold); sear the punctured end of the breast first, to seal the stuffing inside. Then sear each side on high direct heat for ~ 3 to 5 minutes, until both sides are well browned. Now set the meat into a medium low heat zone (4–6 sec hand hold) for ~ 4 to 8 minutes, until meat has an internal meat temp of at least 165°…. Pull the chicken pieces to rest, then slice or serve whole. Drizzle with a little of the Dr. Pete’s Sauce Moutarde.
Serve immediately.
Enjoy!!
