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 165°.
- 9 g Fat
- 4 g Saturated fat
- 90 mg Cholesterol
- 285 mg Sodium
- 6 g Carbohydrates
- 1 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 31 g Protein
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Nutritional Information
- 9 g Fat
- 4 g Saturated fat
- 90 mg Cholesterol
- 285 mg Sodium
- 6 g Carbohydrates
- 1 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 31 g Protein
Directions
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 165°.