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Blue Cheese–Stuffed Chicken Breasts with Zinfandel Barbecue Sauce
Recipes
Blue Cheese–Stuffed Chicken Breasts with Zinfandel Barbecue Sauce
6 servings
50 minutes total

Ingredients

  • 6 boneless, skinless chicken breasts (about 1 ½ lb)
  • 6 tablespoons crumbled blue cheese
  • 12 wooden toothpicks
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt, divided
  • 1 shallot
  • 2 cloves garlic
  • 1 tablespoon unsalted butter
  • 2 cups Zinfandel wine
  • 1 cup ketchup
  • ¼ cup light brown sugar
  • 1 tablespoon reduced-sodium soy sauce

Steps

    1. Cut 2-inch-deep, 4-incl-long pocket in side of each chicken breast, being careful not to cut through. Stuff 1 tablespoon blue cheese into each pocket, then secure closed with toothpicks (wash hands). Sprinkle with pepper and ½ teaspoon salt.
    2. Preheat medium saucepan on medium 2–3 minutes. Slice shallot thinly; chop garlic finely. Melt butter in pan, then add shallots and garlic; cook and stir 3–4 minutes until lightly browned and fragrant. Remove pan from heat; add wine and remaining ½ teaspoon salt. Place back on heat and bring to a boil, then reduce heat to low and simmer 16–18 minutes until mixture is reduced by half. Add ketchup, brown sugar, and soy sauce; simmer 3–4 minutes. Remove from heat; reserve ½ cup sauce.
    3. Preheat grill (or grill pan) on medium. Place chicken on grill; cover and cook 5–6 minutes until grill-marked. Flip chicken and brush with sauce; cook 5–6 more minutes until chicken is 165°F and sauce is thick. Serve chicken with reserved sauce.

Amount per ⅙ recipe serving: Calories 400, Total Fat 8g, Sat Fat 4g, Trans Fat 0g, Chol 110mg, Sodium 890mg, Total Carb 26g, Fiber 0g, Sugars 20g, Protein 37g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%