by Guerry Norwood

This saffron grilled goat cheese and basil stuffed chicken is an easy and quick grilling recipe. Even easier if you are like me and grow your own basil.


  • 3 boneless skinless chicken breasts
  • 1/2 cup of crumbled goat cheese
  • 1 Small Vidalia onion diced
  • Pinch of Saffron threads
  • 2 – 3 tablespoons of fresh basil chopped fine
  • Kosher salt
  • Ground black pepper


Create a “pocket” in the chicken breasts by slicing them length-wise, but not all of the way through. We don’t want to butterfly the chicken, just create a large pocket to hold our gooey goat deliciousness.

Mix the goat cheese, Vidalia onion, saffron threads and basil together in a bowl and divide into 3 equal portions. Stuff the pocket on each chicken breast with a portion of the stuffing. Roll up your sleeves and use your hands to work the stuffing into the pockets and then press the ends together on the chicken to seal the pocket.

Rub the outsides of the chicken breasts with Kosher salt and fresh ground black pepper.

Light the grill on high. Place the stuffed chicken breasts on the grill and grill direct for about 6 minutes per side or until the chicken is cooked all the way through.

Serve and try to resist the urge to lick the excess stuffing off your plate…

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