Stuffed grilled chicken breast – Mediterranean & juicy

Here’s how to prepare it:

1. Preheat the grill to medium heat (approx. 200°C). Clean and peel the carrots. Using either a sharp knife or a vegetable peeler, cut them lengthwise into thin strips, then cut these into approximately 3 cm long pieces.

2. Add a little sesame oil to the hot grill plate and spread it evenly with a brush. Arrange the carrots side by side on the grill and grill them over direct heat for 1-2 minutes on each side, depending on the thickness of the slices, until they are still nice and crisp. Briefly place the cooked carrots on kitchen paper, then transfer them to a bowl. Repeat this process until all the carrot strips are grilled.

3. Sprinkle the carrots with sesame seeds. Pluck the thyme leaves from the sprigs and add them as well. Add the vinegar, 2 tablespoons of olive oil, pepper, salt, and sugar, mix well, and let it marinate.

4. Rinse the chicken breasts under cold running water and pat dry. Cut a crosswise cut with a sharp knife, but do not cut all the way through, to create a pocket. Fill each with 2 basil leaves, 2 slices of mozzarella, and 1 slice of tomato, and secure with 1-2 toothpicks.

5. In a shallow dish, combine the herbs de Provence, paprika, and curry powder with the remaining olive oil and toss the chicken breasts in it on all sides. Grill over direct heat with the lid closed for about 8 minutes on each side, until the meat springs back firmly when pressed with a finger.

6. Remove the toothpicks, slice the chicken breasts and serve with the carrot salad.

TIP:Fill the chicken breasts so that as little as possible protrudes from the pockets and can spill over onto the grill. Tomatoes and mozzarella keep the meat nice and moist.

Preparation: 20 minutes · Grill for approx. 20 minutes

The variantChicken Breast with Bell Peppers 1 red bell pepper, 1 hot red chili pepper, 1 tbsp olive oil, 1 tbsp lemon juice, freshly ground black pepper, salt, 4 chicken breasts (200g each), ½ tsp paprika powder, zest of 1 organic lemon, 1 tbsp rapeseed oil Wash and trim the bell peppers and cut into small cubes. Trim and deseed the bell peppers and dice them too. Puree both with olive oil, lemon juice, pepper, and salt using a hand blender. Rub the chicken breasts with the bell pepper, chopped lemon zest, salt, and pepper. Fry uncovered on a grill plate coated with oil over direct medium heat (approx. 200°C) for about 2 minutes on each side. Place in a grill pan, spread the pureed bell pepper mixture on top, and cook with the lid closed over indirect heat for about 5 minutes. Serve with a mixed salad.