4 boneless skinless chicken breasts
Grill Seasoning for Chicken, as needed
Dijon mustard
1½ cups poultry stuffing (prepared to a somewhat wet and pipeable state)
Using a narrow boning knife, make a slit along the side of one of the chicken breasts, almost cutting through all the way through the side. Repeat with remaining chicken.
Place stuffing inside a gallon size zip-top bag. Snip a small hole in one of the corners. Squeeze to dispense. Stuff each chicken breast until slit fills up halfway. Brush opening edge with Dijon mustard and press down lightly.
Coat chicken with mustard and season liberally with Grill Seasoning. Massage seasoning in.
Quickly swab preheated charcoal grill with oil soaked towel. Grill chicken, turning often, until area under stuffing reaches 165°F (75°C) and stuffing reaches 165°F (75°C).
Remove and let rest for 7 minutes. Serve.
7 minutes