I think we are officially obsessed with creating new combinations of stuffed chicken to put on our grill. I have always enjoyed stuffed chicken, but was so used to baking my creations in the oven. That is no longer: I am loving the added flavor the grill imparts on the dish. Plus, that means Justin is in charge of cooking part of the dinner when I create meals for the grill, so that is a big “WIN” in my book!

Spinach and artichokes are an absolute favorite combo of mine, so this entree was a no-brainer for me. My recipe calls for 4 large chicken breasts, which doesn’t seem like a lot at first. However, when you pound each breast 1/4″ thin, your stuffed chicken breasts become quite large! One stuffed chicken breast was enough to feed me for two meals, as a matter of fact.

The final result with this stuffed chicken includes the yummy taste of the grill on the chicken…leading to creamy, spinach and artichoke goodness on the inside. The roasted red peppers add a nice touch of color and sweetness as well. For this meal, we served our chicken with a side of grilled zucchini/yellow squash and salad, but I think it can be such a versatile choice to pair with so many different side dishes, depending on your preferences!

Do you make stuffed chicken at home? What are your favorite combinations to create?

Spinach and Artichoke Stuffed Chicken on the Grill

Ingredients

4 large chicken breasts

1 can artichoke hearts, rinsed, drained, and diced

1 package frozen spinach, thawed and drained

1/4 cup sour cream (I used reduced fat)

3 oz goat cheese

1/3 cup roasted red peppers, diced

Salt, pepper, and Italian seasoning, to taste

Kitchen twine

Instructions

1. In a large bowl, mix together the diced artichoke, spinach, sour cream, and goat cheese until combined. Gently fold in the roasted red peppers to the mix. Set aside.

2. Pound the chicken breasts on a clean surface (I wrap mine in plastic wrap on both sides as well) until they are about 1/4″ thick. Scoop about 1/4 of the stuffing mixture into the center of each breast slice, lengthwise. Roll the sides and the ends of the chicken inward to close the chicken (like a burrito), then secure with 2-3 pieces of kitchen twine to hold everything together.

3. Season the outside of the stuffed chicken breasts lightly with salt, pepper, and Italian seasoning, to taste preference.

4. Grill the stuffed chicken breasts at 550° F for about 15 minutes, or until chicken is cooked through. Remove from the grill and allow the chicken to rest a few minutes. Cut off and remove the kitchen twine from around the sides of each piece before serving. Enjoy!