Ingredients
- 3–4 Boneless Skinless Chicken Breast
- 4oz Wilted Baby Spinach
- 2oz Sundried Tomatoes drained and cut into strips
- 2 Thick Slices of Mozzarella Cheese
- 2 Tablespoons Killer Hogs The AP Rub
- 2 Tablespoons Killer Hogs The BBQ Rub
Instructions
- Prepare Big Green Egg or any grill for direct cooking with a 2 zone fire (hot zone & cool zone) Cooking temp 375-400⁰
- Make a slice on the side of each chicken breast allowing it to fold open creating a pocket.
- Stuff the chicken breast with spinach, sundried tomato, and ½ slice of mozzarella. Season the inside of each breast with a little AP Rub.
- Use wooden skewers to close the pockets.
- Season the outside with AP Rub and The BBQ Rub.
- Place each breast on the cool side of the grill for 20-25 min. Use a probe thermometer to monitor the internal temperature.
- Move the chicken breasts to the hot zone once internal temperature hits 135⁰. Set a timer for 4 min.
- Flip the breasts after 4 minutes and repeat until internal temperature reaches 165⁰.