Cheesy Poblano Stuffed Chicken Breast

A savory cheesy poblano and pepper jack stuffed chicken breast with garlic and spinach that is grilled to perfection!

Course Main Course

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories

2 boneless skinless chicken breasts
1 pinch kosher salt plus additional for seasoning exterior prior to grilling
1 pinch fresh ground black pepper plus additional for seasoning exterior prior to grilling
2 Tbs olive oil plus added oil for brushing chicken before grilling
butcher’s twine for tying
aluminum foil optional for grilling

Heat a large sauté pan and melt butter, add garlic and sauté until golden in color, add spinach and allow to wilt, then season with salt and pepper. Remove garlic-spinach pepper stuffing from sauté pan and allow to cool for 15-20 minutes.
Butterfly chicken breast, opening it up into 2-3 folds. Season with salt and pepper.
Layer the following ingredients in the chicken breast (in order): pepper jack cheese, roasted pepper and sautéed garlic-spinach pepper stuffing. Then, fold and tie with butcher’s twine.
Brush roll-tied chicken breast with olive oil, then season with salt and pepper.
Heat grill to medium-high and spray grates with non-stick spray (or brush with oil).
Place stuffed chicken breast on hot grill. Grill for 1 ½ minutes, pick up and turn 90 degrees to create grill cross marks. Grill chicken breast for another 1 ½ minutes, turn over and then cover grill. Cook covered for 10-12 minutes. Pro Tip: If the twine is becoming charred, place chicken breast on sheet of aluminum foil and continue cooking until internal temperature reaches 165°.
Remove from grill and allow to rest 4-5 minutes, remove twine and serve.