Castello Summer of Blue — Grilled Chicken with Danish Blue Cheese Stuffing
Recipe Type: Main
Serves: 4 servings
Celebrate the season with an easy menu complete with grilled chicken filled with tangy blue cheese and basil. A technique I like to use for cooking fish and chicken on the grill is to coat them in Panko crumbs and grill them on heavy-duty foil over indirect heat. This technique keeps food moist and delicious. The chicken only uses one side of the grill, which leaves the direct side to use for grilling vegetables.
Lemon Sauce
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup unsalted butter, melted
Danish Blue Stuffing
  • 4 oz Castello Danish Blue Cheese
  • 4 large fresh basil leaves
  • 1 teaspoon olive oil
  • 4 slices Pancetta, about 4 oz
  • 2 garlic cloves, minced
  • 4 medium boneless skinless chicken breast halves (about 6 oz each)
  • ¾ cup Panko crumbs
For the sauce:
  1. In a small bowl combine lemon zest, lemon juice and melted butter. Divide the sauce in half and set both bowls aside.
For the chicken rolls:
  1. Heat 1 teaspoon of olive oil in a small skillet and sauté the pancetta and garlic until the pancetta is crispy. Drain on a paper towel. Set aside.
  2. Butterfly each chicken breast and place each piece between 2 layers of plastic wrap.
  3. Use the flat side of a meat mallet to pound the chicken into rectangles of an even thickness.
  4. Divide the cooked pancetta evenly on each chicken breast.
  5. Add 1 oz of Castello blue cheese to each breast and top with a basil leaf.
  6. Fold in the sides of each chicken breast and roll up.
  7. Dip chicken into one of the dishes with the reserved lemon sauce and then roll in the Panko crumbs, pressing the crumbs into the chicken.
  8. Secure the rolls with skewers and place on a tray lined with heavy duty foil. Refrigerate the chicken rolls until it is time to grill. Discard the lemon sauce used for the coating.
  9. Preheat the grill on high.
  10. Turn off one side of the grill and place chicken with the foil on the indirect side.
  11. Grill for 10 minutes, turn the chicken rolls over with grill tongs and cook for 10 more minutes or until the chicken registers 160 degrees F on an instant read meat thermometer.
  12. Move the chicken rolls to a serving platter. Let grilled chicken rest 5 minutes.
  13. Drizzle with the reserved lemon sauce and garnish with basil leaves. Serve.
Recipe by Honest Cooking at