Herb-Stuffed Grilled Chicken with Spinach and Tomatoes

By awelsh728

Ingredients

• 2 cups flat-leaf parsley leaves, lightly packed
• 1 tablespoon fresh thyme leaves
• Zest of 2 lemons
• 2 cloves garlic, peeled and minced
• 1/4 teaspoon salt
• Pinch black pepper
• 4 3- to 4ounce boneless, skinless chicken breasts (about 1 3/4 pounds total)
• Cooking spray
• 1/4 teaspoon salt
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• 1 1/2 pounds spinach leaves, stems trimmed (or baby spinach)
• 1 tablespoon red wine vinegar

Details

Servings 4

Preparation

Step 1

>Heat grill or grill pan on medium-high heat. Finely chop parsley and thyme together and combine with zest, minced garlic, 1/4 teaspoon salt and pepper. Stir, then set aside.
>Cut a pocket in each chicken breast by slicing in half lengthwise, but don't slice all the way through. Divide herbs among chicken breasts and stuff each pocket. Use a toothpick to pierce the open side together.
>Spray chicken with cooking spray and sprinkle breasts with remaining 1/4 teaspoon salt. Arrange on grill or grill pan and cook 6-7 minutes on each side.
>While cooking chicken, add cherry tomatoes to grill or grill pan alongside; cook 5-6 minutes, turning occasionally.
>Meanwhile, heat olive oil in a medium skillet over medium-high heat and add half of the spinach. Cook until wilted, then add to the remaining fresh spinach in a bowl and toss with vinegar. Add grilled tomatoes to mixture, toss and serve with chicken.