AuthorMike EgrieCategory, DifficultyIntermediate
Mediterranean Stuffed Chicken
Yields4 Servings
Prep Time10 minsCook Time18 minsTotal Time28 mins
 4 garlic cloves, minced
 3 cups baby spinach
 ½ cup crumbled feta cheese
 ½ cup drained and chopped sun-dried tomatoes in oil
 4 boneless, skinless chicken breasts
 8 large fresh basil leaves
 2 tbsp salt-free garlic & herb seasoning blend
1

Prepare outdoor grill for direct grilling over medium heat. In small bowl, toss garlic, spinach, cheese and tomatoes.

2

With sharp knife, carefully cut a horizontal slit in each chicken breast to create a pocket; stuff each breast with ¼ of the spinach mixture and 2 basil leaves. Sprinkle chicken with seasoning blend; wrap individually with foil.

3

Place chicken on hot grill rack; cook, covered, 18 minutes or until internal temperature reaches 165º

Make it a Meal: Serve with a cannellini bean, beet and celery salad with red wine vinegar and extra virgin olive oil.

Chef Tip: Chicken can also be baked in a 350º oven for 25 minutes or until internal temperature reaches 165º.

Ingredients

 4 garlic cloves, minced
 3 cups baby spinach
 ½ cup crumbled feta cheese
 ½ cup drained and chopped sun-dried tomatoes in oil
 4 boneless, skinless chicken breasts
 8 large fresh basil leaves
 2 tbsp salt-free garlic & herb seasoning blend

Directions

1

Prepare outdoor grill for direct grilling over medium heat. In small bowl, toss garlic, spinach, cheese and tomatoes.

2

With sharp knife, carefully cut a horizontal slit in each chicken breast to create a pocket; stuff each breast with ¼ of the spinach mixture and 2 basil leaves. Sprinkle chicken with seasoning blend; wrap individually with foil.

3

Place chicken on hot grill rack; cook, covered, 18 minutes or until internal temperature reaches 165º

Mediterranean Stuffed Chicken
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