Cooking Instructions
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Step 1
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).
Step 2
Make a slice on the side of each
Boneless, Skinless Chicken Breasts (3)
allowing it to fold open creating a pocket.
Step 3
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)
.
Step 4
Use wooden skewers to close the pockets.
Step 5
Season the outside with some AP rub and
Barbecue Rub (2 Tbsp)
.
Step 6
Place each breast on the cool side of the grill for 20-25 minutes. Use a probe thermometer to monitor the internal temperature.
Step 7
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.
Step 8
Flip the breasts after 4 minutes and repeat until internal temperature reaches 165 degrees F (73 degrees C).
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