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