Grilled Chicken Stuffed With Spinach, Goat Cheese and Sun-Dried Tomatoes
Delicious and rich in flavor, no boring chicken here!
Boneless Skinless Chicken Breast
chicken should be on the thicker side
soft Goat Cheese
packed in oil
you won’t use the whole bag
Sprig of Rosemary
remove leaves from step and chop
unless grill is well seasoned
about 3-4 per each chicken breast
Preheat and clean grill, place heat on low to med-low setting. Our grill gets really hot so low setting works for us.
In a small bowl mix goat cheese and herbs together. In another bowl add a big a handful of spinach and set out about 16 sun-dried tomatoes (3-4 per each chicken breast).
On a cutting board take each chicken breast and cut a slit in the center of the breast with a sharp knife cutting 3/4 the way through.
Add a layer of the herbed goat cheese to the inside of the chicken breast
Add a thin layer of spinach leaves
Add 3-4 sun-dried tomatoes
Fold the chicken together being careful of keeping the insides intact and secure the ends with 3-4 toothpicks
Season both sides of the chicken with salt, pepper and garlic
Spray grill with oil spray unless you have a well seasoned grill
Add chicken to grill and cook for about at least 10 minutes per side. Use your judgement if you feel it should go longer.
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