Tender and juicy grilled chicken breast stuffed with spinach, cheese and sundried tomatoes. Grilled Chicken Breast can be a little challenging on the grill, but with a little “know how” you can cook it to perfection every time.
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 (200 degrees C).
Make a slice on the side of eachBoneless, Skinless Chicken Breast (3) allowing it to fold open creating a pocket.
Stuff the chicken breast with Fresh Baby Spinach (4 ounce), Sun-Dried Tomatoes (2 ounce), and half slice of Mozzarella Cheese (2 slice). Season the inside of each breast with a little Killer Hogs The A.P. Rub (2 tablespoon).
Use wooden skewers to close the pockets.
Season the outside with some AP rub and The Killer Hogs BBQ Rub (2 tablespoon).
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).