Stuffed Chicken Grill Packets
  • Heavy duty aluminum foil
  • 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed as dry as possible
  • 1 cup seasoned stuffing mix (I use plain dried bread cubes and season to taste)
  • 1 can (7-1/2 oz) ready to serve cream of celery soup
  • ¾ cup grated Swiss cheese
  • 2 teas minced sweet onion
  • 6 boneless, skinless chicken breasts
  • Salt and paprika to taste
  1. Cut 6 pieces of the foil, large enough to place a single chicken breast with stuffing, and enough left over to cover chicken and seal well, forming a packet.
  2. Combine the spinach, stuffing, soup, cheese and onion and mix well.
  3. Divide the stuffing equally onto each of the pieces of foil (about ½ cup each).
  4. Top with a chicken breast, tucking the chicken around the stuffing; season with salt and paprika.
  5. Bring the foil up and around the chicken and seal tightly.
  6. Have charcoal ready for cooking and cook chicken over medium-hot coals about 40 minutes or until chicken is tender and juices run clear; turn chicken half-way through the cooking time.
Recipe by Cooking With Mama at