Grilled Stuffed Chicken Breast Recipe

Grilled Stuffed Chicken Breasts with Spinach and Goat Cheese on a serving platter

5 from 1 vote

Grilled Stuffed Chicken Breast Recipe

This grilled chicken breast is stuffed with goat cheese, sautéed spinach, and sun-dried tomatoes for a creamy and savory grilled chicken recipe.

Prep Time15

Cook Time20

Resting Time10

Course: dinner, Entree

Cuisine: American, bbq, grilling

Keyword: Buffalo Stuffed Chicken Breasts, Grilled Stuffed Chicken Breasts, stuffed chicken recipe

Servings: people

Author: Mary Cressler | Vindulge

Cost: $24

Equipment

1 Instant Read Thermometer
toothpicks

Ingredients

4 boneless skinless chicken breasts (See above article for details on how to prepare and stuff the chicken.)
2 tablespoons extra virgin olive oil, separated (1 Tablespoon for the spinach and 1 for seasoning the chicken.)
2 cups spinach, loosely packed (see notes)
8 ounces goat cheese (Plan roughly 2 ounces per chicken breast, depending on how big or small they are.)
¼ cup diced sun dried tomatoes
2 tablespoons poultry seasoning

Instructions

Prep Grill: Prepare the grill for two-zone cooking method. Target 500 degrees F in the cooking chamber using lump charcoal. If using a gas grill then use medium-high heat.
Prep Chicken: Slice open chicken, wilt the spinach, and then stuff chicken with wilted spinach, goat cheese, and sun-dried tomatoes, then close the chicken "shut" using toothpicks. Season outside of chicken with seasoning. See article for more details.
Grill Direct: Place the seasoned and stuffed chicken breasts on the grill grates over the direct side of the grill. Cook for 6 minutes or until you get a nice color. Flip the chicken breast using long tongs and then continue grilling over direct heat an additional 6 minutes.
Grill Indirect: By now the chicken should have a nice crust, but is not quite cooked yet. Move the chicken to indirect side of the grill. Be sure that you finish the stuffed chicken breasts with the openings facing slightly up so you don’t lose the cheese and juices.
Serve: Finish over the indirect heat with lid closed for additional 15 minutes or until the internal temperature in the thickest part of the chicken reads 158 – 160 degrees F.

Notes

Safety Note: Be sure to count and remove the toothpicks after done grilling to prevent any injuries.

To wilt spinach: In a medium skillet, add 1 tablespoon olive oil and 2 cups of raw spinach, and cook until wilted (should only take a couple minutes).

Nutrition