Prepare Big Green Egg or any grill for direct cooking with a 2 zone fire (hot zone & cool zone) at cooking temp 375-400 degrees F (190-200 degrees C).
Make a slice on the side of each
Boneless, Skinless Chicken Breasts (3)
allowing it to fold open creating a pocket.
Stuff the chicken breast with
Fresh Baby Spinach (3 3/4 cups)
Sun-Dried Tomatoes (1 cup)
, and half slice of
Mozzarella Cheese (2 slices)
. Season the inside of each breast with a little
All-Purpose Spice Rub (2 Tbsp)
Use wooden skewers to close the pockets.
Season the outside with some AP rub and
Barbecue Rub (2 Tbsp)
Place each breast on the cool side of the grill for 20-25 minutes. Use a probe thermometer to monitor the internal temperature.
Move the chicken breasts to the hot zone once the internal temperature hits 135 degrees F (57 degrees C), set a timer for 4 minutes.
Flip the breasts after 4 minutes and repeat until internal temperature reaches 165 degrees F (73 degrees C).