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    Help with stuffing chicken breast

    Posts: 611
    in EggHead Forum
    Last week I cooked some chicken breast but I stuffed them with pepper jack cheese. I did this by inserting a knife in the side of the breast and cut a pocket in the middle. The entry hole was only about a 1 inch slit. By the time the chicken finished the cheese had melted out mostly. And technique that will help the cheese stay in and not ooze out?
    Dyersburg, TN
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    • Posts: 42,109
      you can buy cheese that's made for sausage that will stay intact.  Or use a cheese that doesn't melt like feta.  Or parm/romano, some hard cheese.
      ______________________________________________
      I love lamp..
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    • Posts: 13,836
      Or wrap in bacon tightly.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 1,053
      I wrap them with tightly with bacon.

      Two XL BGEs - So Happy!!!!

      Waunakee, WI

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    • Posts: 42,109
      ...or meat glue the hole closed
      ______________________________________________
      I love lamp..
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    • Posts: 1,053
      I buy bacon wrapped stuffed chicken breasts from UW Provisions in Middleton, WI.  David has probably 10 different kinds but the Jalepeno and cheese stuffed ones are amazing.

      Two XL BGEs - So Happy!!!!

      Waunakee, WI

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    • Posts: 2,605
      With soft cheeses you need to pound out the chicken breast and then use it like a tortilla. Wrap it up and tothpick it or wrap it in Bacon. 
      Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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    • Posts: 15,673
      I've done the same thing, @henapple showed me how to cut a pocket in the breast from the top, small slit 1/2 way through then go horizontal with the knife.
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    • Posts: 15,673
      ...but you can't flip them without wrapping in bacon or something else.
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    • Posts: 28,928
      Jstroke said:
      With soft cheeses you need to pound out the chicken breast and then use it like a tortilla. Wrap it up and tothpick it or wrap it in Bacon. 
      What this guy said.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,900
      I pound it flat between two pieces of celophane then wrap it around a half jalapeño stuffed with cheese and sausage. Then I wrap the whole thing in bacon and baste with bbq sauce near the end. It's called a chicken bomb and it's awesome.
      Aledo, Texas
      Large BGE
      KJ Jr.

      Exodus 12:9 KJV
      Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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    • Posts: 3,494
      If I could agree and like what @SGH and @Toxarch said I would. If you really want to do the stuffed chicken and not lose anything at all, after one flip, put the stuffed chicken on foil, then the cheese becomes part of the coating. 
      I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
      Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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    • Posts: 1,182
      I've done stuff like this before with cheese that likes to melt and if you use the 'pocket' method like you described above here's a pretty good trick to keeping the cheese (mostly) inside. After you do the stuffing pierce both flaps with a kabob skewer and then hang the skewer from a rack during the cook. This keeps the 'pouch' pointed up and the cheese inside until serving. I prefer to use metal skewers and you can do multiple breasts per skewer. I'm sure there are other variations but this should be a good jumping off point.

      Cheers -
      B_B
      Finally back in the Badger State!

      Middleton, WI
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    • Posts: 16,025
      @leemschu... Try boneless thighs 
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 28,817
      Just plug the hole with a piece of fresh bread squeezed a bit

      Steve 

      Caledon, ON

       

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