Bone-in chicken breasts are stuffed with nutty Gruyère and sausage, then basted while on the grill.
4 (8 to 10-ounce) chicken breast halves with skin and bones
Salt and freshly ground black pepper to taste
4 tablespoons (1/2 stick) unsalted butter, melted and divided
1/4 pound bulk Garlicky Chicken and Rosemary Sausage, Provençal Chicken Sausage, or purchased poultry or pork sausage
1/4 pound Gruyère, grated
1/4 cup plain breadcrumbs
2 tablespoons freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
1. Prepare a medium-hot charcoal or gas grill.
2. Rinse chicken and pat dry with paper towels. Insert a sharp paring knife into the thicker side of chicken breasts and cut a lengthwise pocket, being careful not to puncture the skin. Sprinkle chicken with salt and pepper, and set aside.
3. Heat 1 tablespoon butter in a small skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Scrape sausage into a mixing bowl, and add cheese and breadcrumbs.
4. Gently stuff mixture into pocket of chicken breasts, and secure openings with a wooden toothpick or metal skewer. Combine remaining butter, lemon juice, and Worcestershire sauce in a small bowl, and set aside.
5. Grill chicken, covered, for 10 to 12 minutes per side, basting it frequently with sauce. Do not baste for final 2 minutes of cooking, and discard any unused sauce. Chicken is cooked when it registers 165°F on an instant-read thermometer inserted into the thickest part. Serve immediately.
Note: The stuffing can be prepared up to a day in advance and refrigerated, tightly covered. Do not stuff chicken breasts until just prior to serving.