Grilled Raisin-Stuffed Chicken Rolls
Celebrate this wrinkly little fruit on National Raisin Day (4/30) with this delicious recipe submitted by Doug Z., who works out of our Whippany, NJ office.
- 1 Propane Grill
- 4 boneless Chicken breasts skinless
- 1 cup Raisins
- 1/2 cup Walnuts chopped
- 1/2 cup Feta cheese crumbled
- 1/4 cup Parsley fresh chopped
- 1/4 cup Mint fresh chopped
- 2 cloves Garlic minced
- 1 tbsp Lemon zest
- 1/2 tsp Cumin ground
- 1/2 tsp Coriander ground
- 1/4 cup Olive oil
- 1 tbsp Lemon juice
- 1 tsp Salt and pepper
- Preheat your propane-powered grill to medium-high heat.
- Place the raisins in a small bowl and cover with hot water. Let them sit for about 10 minutes to plump up, then drain and set aside.
- In a medium-sized mixing bowl, combine the plumped raisins, chopped walnuts, crumbled feta cheese, chopped parsley, chopped mint, minced garlic, lemon zest, ground cumin, and ground coriander. Stir well to combine.
- Lay the chicken breasts on a clean work surface and season both sides with salt and pepper. Place a piece of plastic wrap over the chicken and use a meat mallet or rolling pin to pound the chicken breasts to an even 1/4-inch thickness.
- Spread the raisin mixture evenly over each chicken breast, leaving a small border around the edges.
- Starting at the narrower end, roll up each chicken breast tightly, enclosing the filling. Use toothpicks or kitchen twine to secure the rolls.
- In a small bowl, whisk together the olive oil and lemon juice. Brush the chicken rolls with the mixture to coat them evenly.
- Place the chicken rolls on the preheated grill, seam-side down, and cook for about 7-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
- Remove the chicken rolls from the grill and let them rest for 5 minutes before removing the toothpicks or kitchen twine.
- Slice the grilled raisin-stuffed chicken rolls into 1-inch thick slices and serve immediately.