Prepare outdoor grill for direct grilling over medium heat. In small bowl, toss garlic, spinach, cheese and tomatoes.
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.
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
Directions
Prepare outdoor grill for direct grilling over medium heat. In small bowl, toss garlic, spinach, cheese and tomatoes.
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.
Place chicken on hot grill rack; cook, covered, 18 minutes or until internal temperature reaches 165º