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Mozzarella Stuffed Rosemary BBQ Chicken

Elevate your BBQ with this delicious Mozzarella Stuffed Rosemary BBQ Chicken.  It is loaded with a cheesy sun-dried tomato filling and then simmered in an orange honey sauce and will delight your taste buds.

Prep Time: 20 minutes

Cook Time: 35 minutes 

Serves: 4 – 8

Yield: 4 – ½ pound chicken breasts



  • 4 (1/2 pound) chicken breasts, butterflied
  • 3 tablespoon olive oil, divided
  • 4 sprigs (about 3 tablespoons) rosemary leaves, minced fine, divided
  • 2 medium sweet Vidalia onions, small diced
  • ½ pound bacon, small diced
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • ½ cup minced sun-dried tomatoes
  • 3 - 4 cloves garlic, minced
  • 1 large orange, juice and zest
  • ¼ cup honey
  • 1 cup barbecue sauce
  • 1 (16-ounce) package Frigo® Low Moisture Whole Milk Mozzarella Cheese, sliced into1/2-inch slices


Prepare and preheat grill to med-high heat.  Place large 12-inch cast-iron skillet on your grill and shut the lid.

Rinse chicken, pat dry, and place in a medium-sized bowl.  Pour 2 tablespoons of olive oil, 2 tablespoons minced rosemary, ¾ teaspoon salt, and ¾ teaspoon black pepper over the chicken and rub until thoroughly coated.

Prepare additional ingredients and reserve for cooking.  In a medium bowl, toss together the remaining olive oil and rosemary, Vidalia onion, bacon, salt, and black pepper.  In a small bowl, toss together sun-dried tomatoes and garlic.  In another small bowl, whisk together orange juice and zest, honey, and barbecue sauce.  Move all of the ingredients to the grilling area along with grill tongs and a large spoon.

Place the chicken on the grill and cook for 7 minutes without flipping.  

Then immediately stir the remaining olive oil and Vidalia onion mixture into the cast-iron skillet.  Stir continually to ensure there is no burning.

Flip chicken and cook for another 7 minutes.  At this point, add sun-dried tomatoes and garlic to the cast-iron skillet and continue to stir.  Reduce heat under the cast-iron pan if becomes too hot.

When the chicken has cooked 7 minutes on each side, move the breasts to the cast–iron skillet using tongs.  Note:  It is okay if the chicken is not cooked all the way through.  As you move the chicken to the skillet, carefully spoon a large portion of the sautéed onion sun-dried tomato mixture into the butterflied cavity.  When all the chicken is in the skillet and is stuffed with the sun-dried tomato mixture, tuck 1 to 2 slices of Frigo® Low Moisture Whole Milk Mozzarella Cheese into the cavity.  Pour the orange honey barbecue mixture over the chicken and top with any additional slices of Frigo® Low Moisture Whole Milk Mozzarella Cheese.

Turn all of the burners down to medium and allow to cook for 20 minutes or until chicken is cooked through and the internal temperature is 165º F.

Rad Tip:  Grill slices of orange and serve chicken on top of slices for an additional citrus zip!