Ingredients
Equipment
Method
Prepare the stuffed chicken
- Butterfly the chicken breasts and pound them to an even thickness so they cook uniformly on the grill.
- Mix the spinach, mozzarella, and sun-dried tomatoes together until the filling looks evenly combined.
- Place the filling on one side of each chicken breast, fold over, and secure with toothpicks so the filling stays inside.
- Season the outside of each stuffed chicken breast with salt and pepper.
Grill
- Preheat the grill to medium heat, then place the chicken on the grate and grill for 8-10 minutes per side.
- Continue grilling until the internal temperature reaches 165°F, and look for clear juices and firm, cooked meat.
Make the cream sauce
- Melt the butter in a skillet over medium heat until it foams lightly.
- Sauté the minced garlic for about 30-60 seconds, stirring, until fragrant but not browned.
- Add the heavy cream and bring it to a gentle simmer.
- Stir in the Parmesan cheese and Italian seasoning, then simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
Finish and serve
- Remove the toothpicks from the chicken and let the chicken rest for 5 minutes to hold the filling in place.
- Slice the chicken and drizzle with the cream sauce, finishing with a visible coat over the colorful filling.
Notes
Pro tip: pound the chicken to the same thickness so the filling stays hot while the outside grills evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat to keep the sauce smooth. Freezing is not recommended because the cream sauce can separate when thawed. For a lower-fat option, use half-and-half instead of heavy cream and reduce simmer time to avoid curdling.