Stuffed Chicken Breast - Nutanix Select Session

Okay, so I know what you’re thinking!

”Uhhh, ExploreVM, what’s with the recipe post?”

And that’s a fair thought. It’s certainly outside of my normal content. The reason for this entry is that I am presenting a session on BBQ for the Nutanix Select program. It seems my Blocks and Bites reputation precedes me. If you’re attending the event, you will find the recipe below! If you’re not, no worries. I will be posting a video grilling this dish on the Blocks and Bites page in the near future!

Nashville Hot Stuffed Chicken Breast

Ingredients

• 4 Large Chicken Breasts

• Pickle Slices (Pickles Cut the Long Way)

• 4 Thick Slices of Pepper Jack Cheese (Other cheese may be substituted)

• One Large Red Onion

• Pickle Brine (Purchased independently or used from the pickle slices)

• 4 Tbsp Unsalted Butter

• 2 Tbsp Brown Sugar

• 2 Tbsp Minced Garlic

• 1 Tbsp Paprika

• Cayenne Pepper (1 Tbsp or to taste)

• 1 Tsp Coarse Ground Black Pepper

• 3 Tbsp White Vinnegar

• Water

• Toothpicks, Butcher’s Twine, or Skewers

Utensils

• Cutting Board

• Butcher Knife

• Medium Size Pot

• Silicone Spatula/Whisk

• Large Bowl

• Small Bowls

Brine the Chicken

1. Wash and butterfly the chicken breasts. DO NOT cut all the way through, it should open like a book when done cutting.

2. Place the chicken breasts in the large bowl

3. Pour the Pickle Brine over the chicken in the bowl

4. Add 1 cup water, pinch of salt, pinch of black pepper, and an optional Bay leaf

5. Let brine for 2 hours refrigerated

Prepare the Nashville Hot Sauce

1. WASH THE CUTTING BOARD THOROUGHLY

2. Slice the red onion into long slices

3. Place the onion slices into a small bowl and set off to the side

4. Place the pot on the stove over medium heat

5. Slice the 4 Tbsp of butter into tablespoon size pieces and place in the pot and being to melt

6. Add the Brown Sugar and White Vinegar, stirring into the butter

7. Add the Garlic, Paprika, Black Pepper, and Cayenne Pepper; Continue to sir until the sauce is simmering

8. Once the sauce is thoroughly mixed, remove from heat

Prepare the Chicken

1. After the 2 hours, remove the chicken from the brine and place on the cutting board

2. Open the chicken and place one slice of Pepper Jack cheese, one pickle slice, and a few of the sliced onions

3. Close the chicken, and use either toothpicks, butchers twine, or skewers to keep closed

   1. These will be flipped on the grill numerous times, so you’ll want to be sure they are closed

4. Optional - Apply your favorite chicken season or BBQ rub to the outside of the chicken

If you’re using a gas grill, preheat it to 400 degrees. If you’re using charcoal, place a large pile in the center of the kettle and let the coals burn to white.

1. Place the chicken over direct heat, flipping ever few minutes.

2. Cook until the internal temperature reaches 165 degrees Fahrenheit; typically around 20-25 minutes

3. In the last 5 minutes of the cooking, spread the Nashville Hot Sauce over the chicken, flip, and cover the opposite side. Let it cook on for a couple minutes.

Let the chicken rest before serving. Apply additional sauce if desired.