Stuffed Turkey Burgers

• 4 oz goat cheese
• 2.5 lbs ground turkey
• 2 eggs
• 1/2 tsp Thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 bread crumbs
• 1/2 tsp garlic
• 6 hamburger buns

Slice goat cheese into six equal sections. Combine remaining ingredients, but don't over mix. Separate meat into twelve equal patties. On six patties, place goat cheese pressing down slightly. Place remaining patties on top. Press and seal patties to completely enclose cheese.

Label: Thaw completely. Pace patties on grill for 4-5 minutes a side or until golden brown. Serve on hamburger buns.

Grilled Mozzarella-Stuffed Chicken

• 4 boneless skinless chicken breast halves (about 2 pounds)
• 3/4 cup Lawry’s® Mediterranean Herb with White Wine Marinade, divided
• 4 slices mozzarella cheese
• 1 jar (7 ounces) roasted peppers, drained

Directions:

Cut a wide pocket in each chicken breast half, taking care to not cut through back or sides of chicken. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Stuff each pocket with 1 slice of the mozzarella cheese and 1/4 of the roasted peppers. Press chicken lightly to seal.

Label: thaw completely. Grill chicken over medium heat 7 to 8 minutes per side or until cooked through, turning carefully with spatula. Brush chicken with remaining 1/4 cup marinade.