Herb-Stuffed Grilled Chicken With Spinach And Tomatoes
Serves: 4
One serving supplies all of your daily vitamin A and C needs
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
Directions
>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.
