Grilled Chicken Breast Recipe Stuffed with Spinach, Cheese and Sundried Tomatoes
Grilled Chicken Breast can be a little challenging on the grill, but with a little “know how” you can cook it to perfection every time. The trick to this recipe is setting your grill up for a 2-zone fire. It’s the easiest way to nail tender, juicy chicken breast.
I call this recipe Stuffed Grilled Chicken Breast and it’s an easy way to “kick up” a boring piece of chicken.
I start with boneless, skinless pieces of chicken breasts that I’ve cut across the breast, so it will open up creating a pocket. Then I place in sun dried tomatoes, wilted spinach and thick-sliced mozzarella cheese.
Top it with a little 
Season the outside with my Killer Hogs combo, AP Rub topped with 
Once the grilled chicken breast reaches 135 internal, it’s time to move them to the hot side directly over the coals. I set my timer for 4 minutes and flip the chicken breast over. Keep repeating this process until they reach 165 internal. It shouldn’t take more than 8-10 minutes.
When the stuffed grilled chicken breast hits 165⁰, remove it and allow it to cool for 5-10 minutes. Just remember to remove the skewers before you dive in!
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Grilled Chicken Breast Recipe Stuffed with Spinach, Cheese and Sundried Tomatoes
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Ingredients
- 3– 4 Boneless Skinless Chicken Breast
- 4oz Wilted Baby Spinach
- 2oz Sundried Tomatoes drained and cut into strips
- 2 Thick Slices of Mozzarella Cheese
- 2 Tablespoons
Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi
Killer Hogs The AP Rub
- 2 Tablespoons Killer Hogs The BBQ Rub
Instructions
- Prepare Big Green Egg or any grill for direct cooking with a 2 zone fire (hot zone & cool zone) Cooking temp 375-400⁰
- Make a slice on the side of each chicken breast allowing it to fold open creating a pocket.
- Stuff the chicken breast with spinach, sundried tomato, and ½ slice of mozzarella. Season the inside of each breast with a little AP Rub.
- Use wooden skewers to close the pockets.
- Season the outside with AP Rub and The BBQ Rub.
- Place each breast on the cool side of the grill for 20-25 min. Use a probe thermometer to monitor the internal temperature.
- Move the chicken breasts to the hot zone once internal temperature hits 135⁰. Set a timer for 4 min.
- Flip the breasts after 4 minutes and repeat until internal temperature reaches 165⁰.
Malcom Reed
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Grilled Chicken Breast can be a little challenging on the grill, but with a little “ know how ” you can cook it to perfection every fourth dimension. The magic trick to this recipe is setting your grillroom up for a 2-zone displace. It ’ s the easiest manner to nail attendant, juicy chicken breast.I start with boneless, skinless pieces of chicken breasts that I ’ ve cut across the breast, so it will open up creating a air pocket. then I place in sun dried tomatoes, wilted spinach and thick-sliced mozzarella cheese.Top it with a little Killer Hog ’ s AP Seasoning and secure with skewers to hold everything inside during the grilling process.Season the outside with my Killer Hogs jazz band, AP Rub topped with The BBQ Rub ( it ’ s a succeed combination every time ! ) For this cook I ’ megabyte firing up my bad green egg – and creating a two-zone fuel with the hot coals on one side and a void or “ aplomb zone ” on the early. Once the grill hits 375-400⁰ the wimp summit go on the cool side of the scrape first base. Let them cook for 20-30 minutes and you ’ ll want to get a probe thermometer in the kernel so you can watch the inner temps.Once the grilled chicken breast reaches 135 home, it ’ second time to move them to the hot slope directly over the coals. I set my timer for 4 minutes and flip the chicken breast over. Keep repeating this procedure until they reach 165 inner. It shouldn ’ t take more than 8-10 minutes.When the thrust grilled chicken breast hits 165⁰, remove it and allow it to cool for 5-10 minutes. Just remember to remove the skewers before you dive in ! Print Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram
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