Ingredients
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1/2 8 ounce container Marscarpone Cheeseor 1/2 8 ounce tub cream cheese
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1/3 cup Dried Tart Red Cherriessnipped
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3 tablespoons Green Onionsthinly sliced
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4 Boneless Chickenskinless breasts
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1 tablespoon Brown Sugar
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1/2 teaspoon Salt
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1/4 teaspoon Black Pepper
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1 recipe Cherry Orange Sauce
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1 teaspoon Orange Zest
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1 Oranges1 large orange
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1/4 cup Orange Juice
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1/2 cup Cherry Preserves
Method
Just for my friends Johanne and Louie!
From Better Homes and Gardens New Grilling Book – Page 26
PRINT A RECIPE CARD
Steps
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1
Done
5 minutes
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For the filling, combine marscarpone cheese, dried cherries and onions. Set Aside |
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2
Done
15 - 20 minutes
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Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle about 1/4 inch thick. Remove plastic wrap. repeat with remaining chicken pieces. Spread filling evenly over chicken pieces to within 1/2 inch of edges. Fold in sides of each chicken piece, roll up from a short end. Secure with wooden toothpicks. For rub, combine brown sugar, salt and pepper. Sprinkle over chicken and rub in with your fingers. |
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3
Done
20 - 25 minutes
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For a charcoal grill, arrange medium hot coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Cover ; grill for 20 or 25 minutes or until chicken is no longer pink. ( 170 F ) Serve with Cherry -Orange Sauce. |
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4
Done
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For a gas grill, preheat grill, reduce heat to medium. Adjust for indirect cooking. Grill as above. Serve with Cherry -Orange Sauce |
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5
Done
5 minutes
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Cherry Orange SauceCherry-Orange Sauce |
