Stuffing marinated chicken breast with provolone, spinach and roasted red pepper is a sure way to transform an ordinary grilled chicken breast into everyone’s favorite main course. You will never want to grill chicken breast any other way!
I am not a fan of grilled skinless, boneless chicken breast. It tends to dry out easily and can be just plan boring. This recipe changes all of that. The marinade helps to keep the chicken moist and flavorful, and the stuffing is just a deliciously savory surprise!
Ingredients you will need:
Chicken breasts: The chicken breasts need to be skinless and boneless breasts.
Baby spinach leaves: I use baby spinach leaves because they are more tender than regular spinach, but you can use the regular if you like. I would just remove any stems, and tough ribs if you do use the regular spinach.
Provolone cheese: The sandwich size slices work best for this recipe. You can use sharp or extra sharp provolone depending on what you like best.
Roasted red peppers: Slice or chop them so that it is easy to layer them in the chicken breast.
For the marinade you will need: Olive Oil, balsamic vinegar, apple cider vinegar, Dijon mustard, brown sugar, Italian seasoning, salt, and ground black pepper.
Let’s make this recipe!
1) Marinade the chicken:
Prepare the marinade and pour over the chicken and refrigerate for 2 hours and up to 12 hours. You can use a glass baking dish or a plastic bag to marinade the chicken in.
If you use a plastic bag to marinade in, place it on a dish in case there are any leaks. Save yourself the hassle of having to clean a mess.
2) Stuff the chicken:
Butterfly or cut pockets in the chicken for the stuffing.
How to butterfly a chicken breast:
Place the chicken breast on a cutting board with the thickest part of the breast pointing away from you. Put your hand flat on the chicken breast and using a sharp knife cut the breast horizontally, starting at about 1” from the thickest end and moving toward the thin end. Stop cutting before you cut the breast completely in half.
Layer each chicken breast with a slice of provolone, a few spinach leaves, and the roasted red pepper then fold the top half of the chicken breast over to close it.
3) Grill the chicken
Carefully transfer the stuffed chicken to a grill that has been prepared to a medium high heat. Cook the chicken for 8-10 minutes per side.
1) Use a large grilling spatula to carefully flip the chicken breast so that the filling does not fall out. You can also use a toothpick to secure the breast closed if you like.
2) The chicken will continue to cook when you remove it from the heat. Take it off the grill at 160°and allow it rest for 10 minutes. This will make sure that the chicken reaches a safe temperature of 165° without over cooking and drying out. You will be rewarded with juicy tender chicken!
Frequently asked questions:
To check for doneness, insert a meat thermometer into the thickest part of the breast. When it reaches 165°, the chicken is fully cooked and safe to eat.
The rule of thumb is that if the item you are grilling is more then 3/4” thick you should grill with the lid closed. If it is less then 3/4″ that leave the lid open.
You certainly can place the chicken on a piece of aluminum foil if you like. It will keep the juices and filling from falling through the grates, but you won’t get those beautiful char and marks from cooking directly on the grill grates.
What sides go well with Grilled Stuffed Chicken?
More delicious chicken recipes
Marinated Grilled Stuffed Chicken Breast
- 3 Chicken breast boneless, skinless
- ¾ cups Olive Oil
- ¼ cup Balsamic Vinegar
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- 1 tbsp Brown Sugar
- 1 tsp Italian Seasoning
- 1 tsp Salt
- ¼ tsp Pepper
- 3 slices Provolone Cheese
- ½ cup Baby Spinach Leaves fresh
- ¼ cup Roasted Red Peppers sliced or chopped
- Combine olive oil, balsamic vinegar, apple cider vinegar, Dijon mustard, brown sugar, Italian seasoning, salt and pepper in medium glass bowl and mix well.
- Place the chicken breast in a plastic bag or a glass baking dish and pour the marinade over the chicken. Make sure the chicken is completed coated on all sides. Refrigerate for at least 2 hours or up to 12 hours.
- Transfer the chicken to a cutting board. Starting at the thickest end of the breast, use a sharp knife to slice a large pocket into the breast horizontally, Don't cut the chicken breast all the way through.
- Spread the chicken breast open and salt and pepper each one. Lay a slice of provolone on the breast, follow with a layer of spinach leaves and then 1/3 of the roasted red pepper. Fold the chicken breast over to close it.
- Using a large spatula, carefully transfer the stuffed breast to a grill set at medium high heat. Grill for 6-8 minutes and then carefully flip the chicken over and grill for another 6-8 minutes. Check the internal temperature of the chicken by inserting a meat thermometer in the thickest part of the breast. When the internal temperature reaches 160°, transfer the chicken to a plate and tent it. allowing it to rest for 10 minutes before serving.