Do you remember the last time you’ve grilled chicken breasts? No? Oh don’t get worried, your memory is just fine! You are in a good company – many people simply avoid grilling chicken breasts. Why? Well, for one simple reason – it often comes out dry as a desert!
In a whole chicken the breast is the leanest part, very low fat, and when grilling it dries almost instantly. So, since shortening cooking time isn’t an option here (unlike beef, chicken must always be “well done” – that’s a food safety matter), another obvious idea is to “push” extra liquids into the meat. Yes, you may use an injector, and by all means, if you’re in a hurry, do use it, indeed! However, there is a much simpler and basic way – brining!
This is one of the most tasty versions of stuffed chicken breasts I’ve tried. There is something in the combination of the chicken breast meat with cheese and bacon, that takes this dish one extra level higher. What’s even better – it is one of the simplest dishes as well!
Well yeah, I’m a wee bit Scotch fan. Actually, there’s not even a single Irish or American whiskey in my bar – only Scotch single malts and couple of blends, like Ballantine’s and Johnny Walker. So for me pouring a shot or two of my favorite amber liquid into a sauce or a marinade was nothing but a matter of time. My first attempt was to add it to a brine, and what’s more natural to be brined than chicken breasts? Right!