Ingredients:

  • 4 Boneless, Skinless Chicken Breasts (approx. 180g each), trimmed
  • 2 Tbsp Olive Oil, extra virgin
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Kosher Salt (for marinade)
  • 1/4 tsp Black Pepper, freshly ground (for marinade)
  • 1 Tbsp Unsalted Butter
  • 2 cloves Garlic, finely minced
  • 280 g Fresh Spinach, washed and well-dried
  • 120 g Fresh Mozzarella, drained and diced into small cubes
  • 2 Tbsp Parmesan Cheese, finely grated
  • Pinch of Nutmeg (optional)
  • Salt and Pepper to taste (for filling)

Instructions:

  1. Place each chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, stopping about 1 cm from the opposite edge, opening it like a book. If needed, lightly pound the thickest areas between two sheets of cling film to ensure an even thickness of about 1.5 cm. In a small bowl, whisk together the olive oil, lemon juice, paprika, oregano, salt, and pepper. Rub the marinade evenly over all surfaces of the chicken. Set aside to rest for at least 30 minutes.
  2. Heat the butter in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach in batches, turning with tongs until fully wilted (2–3 minutes). Transfer the wilted spinach to a clean tea towel or sieve and squeeze firmly to remove as much excess liquid as possible. Roughly chop the dry spinach. In a mixing bowl, combine the chopped spinach, diced mozzarella, grated Parmesan, nutmeg, salt, and pepper. Mix until evenly distributed.
  3. Lay the butterflied chicken breasts flat. Spoon approximately a quarter of the spinach mixture onto one side of the breast. Fold the other half of the chicken over the filling to create a pocket. Gently press the edges together. Use two to three wooden toothpicks along the seam to secure the edges and hold the filling inside during cooking.
  4. Preheat your grill or grill pan to medium-high heat (about 200°C / 400°F). Lightly oil the grates or the pan. Place the stuffed chicken on the grill. Cook for 3–4 minutes per side until you achieve char marks. Reduce the heat to medium-low, or move the chicken to indirect heat. Cover and continue cooking for 8–10 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
  5. Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes. Carefully remove and discard all toothpicks before slicing or serving whole.