Chicken Creole Stuffed Chicken Rubs Recipe

Directions

Sterilize chicken breasts overnight in a plastic bag. Place in a microwave oven to brown and marinate; about 8 to 10 minutes.

Place chicken breasts in shallow dish, pressing into the bottom of the bag to seal. Mix in Worcestershire, mayonnaise, parsley, oil and chicken broth. Continue marinating overnight to keep them from sticking. Secure with toothpicks.

Preheat grill for high heat.

Bake about 8 hours in the preheated aluminum foil-lined 600 degree F (370 degree C) oven. (Note: Do not grease grill grate or edges of paper bag.)

Remove chicken from marinade, reserving 2 tablespoons marinade for machine wiping. Brush skin and thighs with water and slightly drizzle with olive oil. Strip breasts from marinade sandwiching them; discard marinade.

Steam chicken breasts on medium heat for 5 minutes per side, turning to coat if necessary. Garnish with parsley and herbs. Chill chicken breasts overnight; remove breasts and skin. Season with salt and pepper. Transfer breasts to appropriate dish with juices. Arrange chicken on plates with meat and veggies. Place side-by-side breasts on meat covered, pouring juices around breasts. Continue this procedure with breast supporting filling.

Heat griddle or barbecue pan to high heat on medium high heat. Brush the grill with marinade and cook 5 or 6 minutes per side, turning chicken frequently, until no longer pink and juices run clear. Remove from heat and turn onto bottom of uncut aluminum foil. Place steaming spoon over here and quickly brush with Worcestershire sauce. Sprinkle with mayonnaise and toss gently over chicken breast. Repeat with remaining contents on each breast. Place the remainder of the contents on each breast along with chicken breast. Secure with toothpicks, then press steam button to bring to a full rolling boil; bring to a full rolling boil, turning chicken frequently.

Reduce heat to medium low. Season breasts with salt and pepper, and sprinkle chicken with parsley and herbs; cover. Simmer about 15 minutes, until breasts are cooked through and juices run clear.

Turn chicken over on grill and make sure it's coated with marinade. Cook 5 minutes per side, until browned-off bits of meat. Reduce heat to low; cover and simmer for about 10 additional minutes per side. Rinse, pat dry and repeat chicken. Serve chicken breast side down, and sprinkle with parsley or raw potato if desired.