Grilled Herb Stuffed Chicken Breasts with Spicy Peanut Sauce

Grilled Herb Stuffed Chicken Breasts with Spicy Peanut Sauce
  • Servings: 4
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 large boneless chicken breasts, skin-on
  • 3 Tablespoons minced parsley
  • 3 Tablespoons minced green onions
  • 1 Tablespoon paprika
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoons olive oil
  • 1 1/2 cup chopped roasted salted peanuts, divided
  • 1 cup seeded and diced tomatoes
  • 1/2 cup diced white onions
  • 1/2 jalapeno chile, chopped
  • Cayenne to taste, depending on the desired heat level
  • 1 small garlic clove, chopped
  • 1/2-3/4 cup chicken broth, warmed in the microwave
  • 2 1/2 Tablespoons lemon juice
  • 1/4 cup finely chopped cilantro leaves


1. Cut a pocket in the side of each chicken breast by inserting a knife into the thickest side of the chicken breast. The knife should be parallel to the cutting board. Try to make the incision as small as possible by pivoting the knife inside of the chicken breast instead of slicing down the chicken.

2. Stuff each chicken breast with parsley, green onions, paprika, and 1/4 teaspoon of salt and pepper.

3. Season the outside of the chicken with another 1/4 teaspoon salt and pepper. Brush with olive oil.

4. Grill chicken over moderate heat until well browned on all sides and cooked through (internal temperature of 165 F).

5. Let rest for a few minutes before serving with peanut salsa and a sprinkle of peanuts.

6. To make peanut salsa, place 1 1/4 cup peanuts, tomatoes, white onions, jalapeno, cayenne, garlic, chicken broth, 1/4 teaspoon salt and lemon juice in the blender except for the cilantro. Puree until smooth. Pour the contents of the blender into a bowl and mix in cilantro.

7. This salsa will make more than is needed for 4 chicken breasts. Feel free to serve it with other items like fish or pork. Keep refrigerated until needed.
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