Impress your guests with these surprisingly easy Grilled Spinach Artichoke Stuffed Chicken Breasts! Goat cheese adds a fantastic tangy flavor to the stuffing.
In a medium bowl, stir together the goat cheese, garlic, spinach, artichoke hearts, basil, salt and pepper. Combine by pressing down on the mixture and stirring with the back of a fork.
The Chicken:
Preheat the grill to medium-high heat. Soak 8 toothpicks in a bowl of warm water. Lightly grease the grill.
Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
Stuff each chicken breast with ¼ of the filling.
Rub the chicken breasts with olive oil, and season with salt and pepper. Using 2 toothpicks for each chicken breast, close the pocket opening.
Grill until the chicken breasts are cooked through, about 4 minutes per side. If the chicken breasts are larger than 5 ounces, they will take longer to cook. Serve.