Grilled Chicken With Bread Stuffing Recipe

Chicken breast: Boneless and skinless, these are the main protein component of the dish.

Bread cubes: Day-old bread works best as it absorbs the flavors of the stuffing mixture.

Chicken broth: Adds moisture and flavor to the stuffing.

Olive oil: Used to mix with the bread cubes, adding richness and helping to bind the stuffing.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the stuffing.

Dried thyme: Provides a subtle earthy flavor to the stuffing.

Dried sage: Adds a warm, slightly peppery taste that complements the chicken.

When preparing the bread cubes for the stuffing, ensure they are truly day-old or slightly stale. Fresh bread can become too mushy when mixed with chicken broth. If you don't have day-old bread, you can dry fresh bread cubes in a low oven (about 250°F) for 15-20 minutes until they are firm but not browned. This will help the stuffing maintain its texture and absorb the flavors of the olive oil, thyme, and sage more effectively.

• boneless, skinless chicken breast - Substitute with boneless, skinless turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken breast in grilled dishes.

• day-old bread cubes - Substitute with croutons: Croutons provide a similar texture and can be easily found in stores, making them a convenient substitute for day-old bread cubes.

• chicken broth - Substitute with vegetable broth: Vegetable broth offers a similar depth of flavor and can be used for those who prefer a vegetarian option.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for grilling and cooking.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a rich umami flavor, enhancing the overall taste of the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile, making it a good alternative.

• dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that can complement the dish similarly to thyme.

• dried sage - Substitute with dried rosemary: Dried rosemary offers a strong, aromatic flavor that can serve as a good substitute for sage in stuffing recipes.

• Allow the grilled chicken to cool completely before storing. This helps prevent condensation, which can make the bread stuffing soggy.

• Wrap each stuffed chicken breast individually in plastic wrap or aluminum foil. This ensures that the flavors are sealed in and prevents the chicken from drying out.

• Place the wrapped chicken breasts in an airtight container or a resealable freezer bag. If using a freezer bag, try to remove as much air as possible before sealing.

• Label the container or bag with the date and contents. This helps you keep track of how long the grilled chicken has been stored.

• Store the chicken in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place the chicken in the freezer, where it can last up to 2-3 months.

• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the bread stuffing.

• Reheat the chicken in the oven at 350°F (175°C) for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). This helps retain the moisture and flavor of the stuffed chicken.

• For a quicker option, you can also reheat the chicken in the microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 2-3 minutes, checking periodically to ensure it heats evenly.

• If you notice the bread stuffing becoming too dry during reheating, you can add a splash of chicken broth to moisten it up.

• Serve the reheated grilled chicken with a fresh side of vegetables or a salad to complement the flavors and make a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled chicken with bread stuffing in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Heat for about 20-25 minutes, or until the chicken is warmed through and the stuffing is hot.
  5. Remove the foil for the last 5 minutes to crisp up the stuffing.

• Microwave Method:

  1. Place the leftover chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not fully heated, continue in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil or a bit of chicken broth.
  2. Place the leftover chicken in the skillet and cover with a lid.
  3. Cook for about 5-7 minutes, flipping halfway through, until the chicken and stuffing are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 2-minute intervals until hot.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the leftover chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to an hour.
  4. Remove from the bag and, if desired, quickly sear in a hot pan for a minute on each side to crisp up the exterior.

• Grill: Used to cook the chicken breasts to perfection, providing a smoky flavor and beautiful grill marks.

• Mixing bowl: Essential for combining the bread cubes, chicken broth, olive oil, salt, pepper, thyme, and sage.

• Toothpicks: Utilized to secure the stuffed chicken breasts, ensuring the stuffing stays inside while grilling.

• Tongs: Handy for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Meat thermometer: Important for checking the internal temperature of the chicken to ensure it is fully cooked.

• Cutting board: Provides a stable surface for preparing the chicken breasts and bread cubes.

• Knife: Necessary for cutting the day-old bread into cubes and possibly trimming the chicken breasts.

• Measuring cups: Used to measure the chicken broth and bread cubes accurately.

• Measuring spoons: Essential for measuring out the olive oil, salt, pepper, thyme, and sage.

• Basting brush: Can be used to apply additional olive oil to the chicken breasts if needed during grilling.

• Plate: For resting the grilled chicken breasts before serving.

Prepare ingredients ahead: Chop and measure all ingredients in advance to streamline the cooking process.

Use pre-cooked bread: Opt for day-old bread that's already cubed to save time on preparation.

Quick stuffing mix: Combine bread cubes, chicken broth, and seasonings the night before to let flavors meld.

Preheat grill: Ensure your grill is preheated to the right temperature before starting to cook.

Batch cooking: Grill extra chicken breasts and freeze them for future meals.