Blue Cheese Stuffed Chicken Breasts
|Crumbled blue cheese||2 Ounce (1/2 Cup)|
|Butter||2 Tablespoon, softened, divided|
|Dried thyme||3⁄4 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Whole boneless chicken breasts||2 (Not Split, With Skin)|
|Lemon juice||1 Tablespoon|
Prepare grill for direct cooking.
Combine blue cheese, 1 tablespoon butter and thyme in small bowl until blended.
Season with salt and pepper.
Loosen skin over breast of chicken by pushing fingers between skin and meat, taking care not to tear skin.
Spread blue cheese mixture under skin with rubber spatula or small spoon; massage skin to evenly spread cheese mixture.
Place chicken, skin side down, on grid over medium coals.
Grill, covered, 5 minutes.
Meanwhile, melt remaining 1 tablespoon butter; stir in lemon juice and paprika.
Turn chicken; brush with lemon juice mixture.
Grill 5 to 7 minutes more or until chicken is no longer pink in center.
Transfer chicken to carving board; cut each breast in half.