Cooking With Tony Chachere's: Grilled Stuffed Chicken and Cream Sauce

Chef Gaye Sandoz with Tony Chachere's stopped by News15 at Noon to share another delicious recipe!

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INGREDIENTS

4 Large Boneless Chicken Breasts

½ Cup Tony's 30-Minute Chicken Marinade

8 Ounces Cream Cheese

12 Ounces Spinach, Chopped

6 Ounces Sun-Dried Tomatoes

1 Cup Mozzarella or Queso Cheese

2 Teaspoons Tony's Spice N' Herbs Seasoning

1 Tablespoon Butter

1 Cup Heavy Cream

2 Teaspoons Oil from Sun-Dried Tomatoes

½ Cup Parmesan Cheese, Grated

1 Teaspoon Tony's Spice N' Herbs Seasoning

PREPARATION

Prep Time:       35 Minutes

Cook Time:     15 Minutes

Serves:            2-4

1. Slice the chicken breasts in half to make them foldable.
2. Marinate the chicken in Tony's Chicken Marinade for 30 minutes, or longer for a more intense flavor.
3. In a bowl, mix cream cheese, spinach, sun-dried tomatoes, Mozzarella or Queso cheese and 2 teaspoons Tony's Spice N' Herbs until well combined.
4. Evenly distribute the filling into each chicken breast and seal each with toothpicks.
5. Place the chicken on a hot grill and let cook for about 10 minutes, flipping halfway through. The chicken is done when the internal temperature is 165°F.
6. In a saucepan over medium-high heat, melt butter and then add the heavy cream, sun-dried tomato oil, Parmesan and 1 teaspoon Tony's Spice N' Herbs. Bring it all to a boil and then reduce to a simmer and let cook for 5 minutes.
7. Once finished, pour over the stuffed chicken breasts and serve. Enjoy!

Tony Chachere's® Famous Creole Cuisine is celebrating its 50th Anniversary! Founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking, Tony's continues to be family-owned and operated in Opelousas, Louisiana. Employing more than 100 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades, and sauces for both pantry and table.