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June 13, 2021
2 One pound chicken breasts
2 Tbsp dry rub
4 slices gruyere cheese
4 slices red bell peppers
4 Tbsp Gindo's Original
2 tsp minced garlic
1. Halve each chicken breast using a sharp chefs knife. Baste each breast with 1 Tbsp of Gindo's Original.
2. In each halved chicken breast add 1/2 Tbsp dry rub, 1 tsp minced garlic, 2 slices of cheese and 2 slices of bell peppers.
3. Close chicken halves and tie shut with cooking twine. Baste each breast with 1 Tbsp Gindo's Original and dust each side of chicken with remaining Tbsp of dry rub.
4. Grill at 425º until internal temp of chicken reaches 165º.
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April 14, 2022
April 03, 2022 1 Comment