Sometimes I don’t have time to marinate, brine, rub, stuff, slow cook, or whatever of a myriad of other prep work to some cut or another. Sometimes I want to come home, fire up the grill and toss something delicious on without all the work. From time to time, I want that glorious grilled flavor without the work. In other words, I want my cake and eat it too and by cake, I mean ricotta and spinach stuffed chicken breasts.

Some of you, as you scroll down, will realize there really isn’t a recipe here. The recipe is to go to Mateker’s and buy some of these ricotta and spinach stuffed chicken breasts (or one of the other varieties), put in a 350 degree grill for an hour and serve. So why is this worthy of a blog post? To show the great pre-prepared stuff you can get at Mateker’s and, selfishly, to get some practice with my new lens. I won’t bore you with the photography minutia as to why I need to practice with this lens, just that it’s different from any other lens I’ve ever used. Hopefully the pictures will make you hungry and want to go out and buy these stuffed chicken breasts while I get some much needed practice.

Here’s what we’re talking about. Stuffed chicken breasts fresh out of the package while the Rockwood Charcoal is getting my grill up to temp:

Mateker's Ricotta and Spinach Stuffed Chicken Breasts - 09
Those look good enough to eat, well, except for the whole raw chicken thing

While the grill gets hot, it occurs to me that the cheese and spinach that is inside those chicken breasts are going to ooze out and be lost through the grates during the grilling process. That would be an absolute crime so I put the stuffed chicken breasts into an oven safe pan:

Mateker's Ricotta and Spinach Stuffed Chicken Breasts - 17
Operation Rescue the Cheese

The grill is hot, the smoke wood is on the coals (peach wood) and the pan with the chicken breasts is on my kamado:

Mateker's Ricotta and Spinach Stuffed Chicken Breasts - 25
On the Grill

As mentioned earlier, the target temperature inside the grill is 350.

After 30 minutes, we’re browning up nicely:

Mateker's Ricotta and Spinach Stuffed Chicken Breasts - 35
Operation Rescue the Cheese is a Rousing Success

And a picture from the other side at 30 minutes. I know it seems redundant, but, remember, I’m practicing with the lens:

Mateker's Ricotta and Spinach Stuffed Chicken Breasts - 41
Browning Nicely

From those pictures above, do you understand why I used the pan? It would’ve been a terrible waste to lose all that great ricotta and spinach through the grill grates.

At right about an hour, my chicken is at 160 degrees and ready to come off the grill to rest as the internal temperature of the meat was 165 degrees:

Mateker's Ricotta and Spinach Stuffed Chicken Breasts - 54
How does that look?

I took the pan inside to let the stuffed chicken breasts rest which allows the juices, in an excited state from the heat, to calm down and redistribute throughout the meat to ensure that every bite is juicy and delicious. Resting is also the perfect time to take a few more shots:

Mateker's Ricotta and Spinach Stuffed Chicken Breasts - 08
Man, does that look good!

 

After about 3-4 minutes of resting, time to plate and eat my photography muse:

Mateker's Ricotta and Spinach Stuffed Chicken Breasts - 10
And I get to eat that! Being a blogger is great!

 

There you have it. A fantastic grilled meal that took no longer than it would’ve taken in the oven. No prep work. No cluttered counters. No hot kitchen that my air conditioner would have to cool down. I also got some practice with my new lens.

I hope you enjoyed the pictures. You’ll enjoy Mateker’s stuffed chicken breasts more.

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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