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Grilled Chicken Breast Recipe Stuffed with Spinach, Cheese and Sundried Tomatoes


  • 34 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


  1. Prepare Big Green Egg or any grill for direct cooking with a 2 zone fire (hot zone & cool zone) Cooking temp 375-400⁰
  2. Make a slice on the side of each chicken breast allowing it to fold open creating a pocket.
  3. Stuff the chicken breast with spinach, sundried tomato, and ½ slice of mozzarella. Season the inside of each breast with a little AP Rub.
  4. Use wooden skewers to close the pockets.
  5. Season the outside with AP Rub and The BBQ Rub.
  6. Place each breast on the cool side of the grill for 20-25 min. Use a probe thermometer to monitor the internal temperature.
  7. Move the chicken breasts to the hot zone once internal temperature hits 135⁰. Set a timer for 4 min.
  8. Flip the breasts after 4 minutes and repeat until internal temperature reaches 165⁰.
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