Charcoal-Grilled Stuffed Chicken Breasts with Black Forest Ham and Gruyere

Name: Charcoal-Grilled Stuffed Chicken Breasts with Black Forest Ham and Gruyere
Yield: Serves 4
Ingredients: 48 ounces, chicken breasts (about 4 breast at 12 ounces each), bone-in, trimmed of excess fat and skin; 3 tablespoon, table salt, for brining; , vegetable oil for cooking grate; 4 tablespoons (1/2 stick), unsalted butter, softened; 1 medium, shallot, minced (about 3 tablespoons); 1 teaspoon, minced fresh thyme; 1 tablespoon, Dijon mustard; 2 ounces, Gruyère cheese, rind removed, cut into four 3 by 1/2-inch sticks; 2 ounces, Black Forest ham (4 slices); , ground black pepper

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Appears in Cook's Illustrated July/August 2010

SERVES4

TIME1¾ hours, plus 30 minutes brining

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WHY THIS RECIPE WORKS

For our charcoal-grilled stuffed chicken recipe’s stuffing, we opted for ham and Gruyère. We wrapped the ham around the cheese and placed the whole bundle inside the chicken, which we had sliced horizontally and spread with a simple compoun...

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