Grilled Stuffed Chicken Breast with Spinach and Artichokes

Ingredients:

• 220 gr. spinach and artichoke dip
• 110 g crumbled feta
• 0.5 tsp cumin
• 4 large skinless, boneless chicken breasts
• Special equipmentkitchen string

Preparation:

1. Combine the spinach and artichoke dip, feta, and cumin in a bowl until very smooth. Transfer the mixture to a pastry bag (or a zip-lock bag with a corner snipped to create a 1 cm (0.4 in) wide opening).
2. Place the breasts on a cutting board. Using a sharp knife, cut a pocket into the thickest part of each breast. Gently run the knife back and forth, being careful not to enlarge the hole or pierce the top or bottom of the chicken.
3. Place a small amount of filling in each pocket. Fold the tip of each breast under and secure with one long piece of kitchen string, tying it crosswise and making sure the pocket opening is secured with string. Season with salt and pepper. Refrigerate the chicken for 1 hour to allow the filling to set.
4. Preheat grill to indirect heat.
5. Place the chicken, top side down, on the cool side of the grill. Cover and cook, turning once, until the internal temperature at the thickest part of the chicken reaches 160°F (71°C), about 15 minutes. Transfer the chicken to the hot side of the grill and cook until both sides are browned, 2-3 minutes per side.
6. Transfer the chicken to a cutting board, cover with foil, and let rest for 5 minutes. Remove the string and cut the chicken into medallions.