Cheesy Grilled Hawaiian Stuffed Chicken with Castello® Creamy Havarti

preparation

Make the glaze:

1. Whisk together the pineapple juice, teriyaki sauce, mustard and sugar in a small saucepan on medium heat until boiling. Turn down the heat and cook for 5 minutes until thickened. To this mixture, add the finely chopped pineapple and set aside.

Make the chicken:

2. Create a pocket in the center of each chicken breast with a long thin knife. Using your fingers, widen the pockets you just created, being careful not to tear the meat so the filling stays in while cooking.

3. Next, slice the Castello Creamy Havarti block into long strips slightly shorter than the chicken and about ¼ inch wide. Wrap two slices of ham around each cheese strip and insert one cheese and ham roll into each breast. Finally, close the opening at the end of each piece of chicken with two toothpicks, set aside.

4. Place a large cast iron griddle pan on the stove over medium-high heat; alternatively, heat your barbeque to medium-high heat. Once hot, add the chicken breasts. While in the pan, glaze the chicken with a pastry brush and cook for 5-6 minutes on each side, glazing them frequently to make sure they are nicely coated.

To serve:

5. Plate up the cooked chicken with a side of char-grilled pineapple and the mixed leaves salad, chopped mint and coriander. Dive into the melted center right away, enjoy!