Grilled Chicken Breast stuffed with Spinach and Feta

Ingredients

Boneless, skinless chicken breast

fresh spinach

feta cheese

salt, pepper, EVOO

Greek seasoning

Directions:

This recipe is pretty straight forward. The hardest part is stuffing the chicken. You need to trim all the fat off of the chicken, then flatten the chicken with a mallet. 

 Make sure you salt & pepper the inside as well as the outside. Let's talk about salt & pepper for a second. These are probably the two most important seasonings for anything. So you wan't to use generously. As a matter of fact I always use course salt, and course cracked pepper. It just helps so much with the overall flavor. I taste so much food that is under seasoned.
Anyways, once you have your chicken breast evenly pounded out. Take a hand full of spinach and feta and place it right in middle.

 The tricky part when you roll it up is folding in the sides. Basically fold it like you would a burrito, lol. To make things easier I always use 3 pieces of butchers twine to keep it snug and tight.

 Once that is finished, brush on some EVOO on your breasts. Chicken that is. Season with salt and pepper. I also added some greek seasoning that I bought at the store I find goes well with chicken. It's called Cavenders and it's amazing!

 Heat up your grill. Sear it off. Then finish cooking indirectly until you reach a safe temperature.

 Remember to cut off your butchers twine before you eat them. I served these with grilled Zucchini. Enjoy! Oh ya I almost forgot. Make sure you have a cocktail while cooking and after dinner.