Stuffed Chicken Breasts

Cook Time

45 Mins

Cooking Method






Prep Time

15 Mins




4 Chicken Breasts, boneless, skinless

For Serving, Fresh Basil & Parsley

3 Garlic Cloves, Minced

2 tbsp Italian Parsley

8 oz Italian Sausage

8 oz Mozzarella Cheese, Sliced Rounds

2 tsp Olive Oil

8 oz Ricotta Cheese

To Taste, Smoked Salt & Cracked Pepper Rub

1/4 cup Sun Dried Tomatoes, chopped

1/2 Yellow Onion, chopped

Cooking Instructions

An easy upgrade to your chicken routine, these Stuffed Chicken Breasts are loaded with flavor (and plenty of gooey cheese). Butterflied chicken breasts are stuffed with a hearty mixture of Italian sausage, onion, sun-dried tomatoes, mozzarella and ricotta cheese. Roll it up, grill until tender, and it’s winner-winner chicken dinner.

Wood Pellet Recommendation

In order to bring out an added level of smokiness to this recipe, we recommend using our Classic Blend Hardwood Pellets.

Note: This recipe uses Pit Boss Grills Smoked Salt & Cracked Pepper Rub.

  1. Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat.
  2. Heat a cast iron skillet over medium heat, then crumble and cook sausage in the skillet for 5 minutes, until no longer pink.
  3. Remove the cooked sausage with a slotted spoon and set aside. Add the onion to the skillet and sauté for 3 minutes, until translucent, then stir in garlic, and sun-dried tomatoes. Sauté for 2 more minutes, then remove from heat, and place in a bowl with fresh parsley and ricotta cheese. Stir to combine, then set aside to cool for 5 minutes.
  4. Place chicken on a cutting board and butterfly. Divide the onion-ricotta mixture among the chicken breasts, then top with sausage, and fresh mozzarella cheese. Fold chicken over the filling, then secure with butcher’s twine.
  5. Place the prepared chicken in a cast iron skillet, drizzle with olive oil, then season with Pit Boss Grills Smoked Salt and Cracked Pepper Rub.
  6. Transfer the chicken to the grill, over indirect heat. Grill chicken for 30 to 35 minutes, then remove from the grill. Rest for 5 minutes, then remove twine. Serve warm with fresh basil and parsley.

Special Tools

  • Butcher’s Twine
  • Cast Iron Skillet
  • Cutting Board
  • Slotted Spoon

Bigger. Hotter. Heavier. Tip

To ensure chicken cooks evenly, use a meat mallet to gently pound out to even thickness, after butterflying.

Diet Info

  • Low Carb

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