Grilled Spinach-Artichoke Stuffed Chicken Breasts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 59
- Cholesterol
- 191
- Sodium
- 719
- Total: 45 min
- Active: 40 min
Ingredients
4 skinless, boneless chicken breasts (about 8 ounces each)
Half of one 5-ounce package soft garlic-and-herb cheese
1 canned artichoke heart, chopped
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh dill
1 teaspoon grated lemon zest plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
2 cups spinach leaves, stemmed
Directions
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Mash the garlic-and-herb cheese, artichoke heart, parsley, dill and lemon zest in a bowl. Whisk the lemon juice and olive oil in a separate bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with half of the lemon oil; top with the spinach. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining lemon oil.
- Brush the grill grates with olive oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.