Fennel Stuffed Chicken Breasts

Total Time :42 min
Prep:20 min
Inactive Prep:10 min
Cook:12 min
Yield:4 servings


  • 4 chicken breasts, butterflied, at room temperature
  • Emeril’s Original Essence or Creole Seasoning, recipe follows
  • 4 (3-inch) pieces fennel stalks (with fronds)
  • 4 tablespoons extra-virgin olive oil, plus more as needed
  • Emeril’s BBQ Sauce or your favoritebarbecue sauce*
  • *Available at local grocery stores.
  • Emeril’s ESSENCE Creole Seasoning
  • 2 1/2tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


  1. Preheat the grill to medium-high. 
  2. Season the inside and outside of the chicken breasts with the Essence. Add 1 piece of fennel with fronds to the inside of each breast. Close the breasts and drizzle the outside of each with olive oil. 
  3. Once the grill is hot, add the chicken, oiled side down, close thegrill, and cook for 4 minutes. 
  4. Brush the chicken with additional oil and turn to the other side. Close the grill, and cook for another 4 minutes. 
  5. Flip the breasts once more and baste with BBQ sauce, close the grill, and cook for another 4 minutes. 
  6. Right before removing from grill, flip the chicken and baste with BBQ sauce a final time. Remove the chicken to a platter and allow it to rest at least 3 minutes before serving.
    Combine all ingredients thoroughly.