Chic ’n Cornbread Stuffed Grilled Chicken

  • Serving Size: 4
  • Difficulty

Essential Tools
Instant-read thermometer

1 tsp canola oil
½ cup diced onion
¼ cup diced celery
1 large egg
4 cups crumbled cornbread
1/4 cup water
2 tbsp Twist’d Q™ Crazy Chick Lemon Garlic Seasoning
1 1/2 tsp chopped fresh rosemary
4 (7- to 8-ounce) boneless, skinless chicken breasts


  1. In small skillet, heat the oil over medium heat. Add the onion and celery and cook 8 minutes or until softened, stirring occasionally; let cool. In a medium bowl, whisk the egg; stir in cornbread, water, 2 teaspoons Lemon Garlic Seasoning and rosemary.
  2. Preheat a gas or charcoal grill on high heat (375°F) for 15 minutes.
  3. Slice each chicken breast horizontally in half, but do not cut all the way through. Open the chicken breasts and spread flat, cut side up. Place about 1/2 cup stuffing mixture in the center of each opened chicken breast. Fold the chicken breasts to enclose the stuffing.
  4. Evenly sprinkle the chicken with the remaining 1 tablespoon plus 1 teaspoon Lemon Garlic Seasoning.
  5. Reduce grill heat to medium (325°F). Apply oil to a clean kitchen towel and use tongs to coat the hot grill grate with oil. Use a spatula to place the chicken on the hot grill grate. Cook the chicken, covered, 15 minutes or until an instant-read thermometer inserted into the stuffing and chicken reaches 165°F, turning once halfway through cooking.


  • Use 1 teaspoon Lemon Garlic Seasoning per 7- to 8-ounce chicken breast.
  • The cornbread stuffing can be served with pork chops or a your holiday turkey. It’s also great combined with cooked sausage and then baked into muffins.