INGREDIENTS

1 cup loosely packed fresh basil leaves
3/4 cup crumbled feta cheese (3 oz.)
1/4 cup Kellogg's® Corn Flake Crumbs
--or--
1/2 cup Kellogg's Corn Flakes® cereal (crushed to 1/4 cup)
2 tablespoons finely shredded Parmesan cheese
1/2 teaspoon minced garlic
4 chicken breast halves (about 3 1/2 lb.)
1/2 teaspoon coarse ground black pepper

DIRECTIONS

1. Spray cold grill rack with nonstick spray. In food processor bowl place basil leaves. Cover and process until chopped. Add feta cheese, KELLOGG'S CORN FLAKE crumbs, Parmesan cheese and garlic. Cover and process until combined.

2. Use your fingers to gently loosen skin from chicken breast pieces, keeping the skin attached to meat around edges as much as possible. Stuff cheese mixture between chicken skin and meat. Secure edges of skin to chicken with toothpicks, if necessary. Generously sprinkle with pepper.

3. Prepare grill for indirect cooking. Place chicken, bone side down, on grill rack. Cover and grill indirectly over medium heat about 50 minutes or until no longer pink. Remove toothpicks, if used.

NUTRITIONAL PANEL

Print this Recipe