Ingredients:

  • 1.25 lb boneless, skinless chicken breast, pounded thin
  • 4 oz fresh mozzarella, sliced
  • 5 oz fresh spinach, packed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pound the chicken breasts to a uniform ½-inch thickness. Drizzle with 1 tablespoon of olive oil and season heavily with salt and pepper. Preheat the grill (or grill pan) to high heat until smoking.
  2. Place the seasoned chicken on the hot grill. Grill for 3 to 4 minutes per side, turning once, until internal temperature begins to rise significantly.
  3. While the chicken is grilling, quickly sauté the spinach and minced garlic in the remaining 1 tablespoon of olive oil in a separate pan until wilted (about 2 minutes). Spoon the spinach mixture evenly over the chicken breasts. Top each breast with slices of fresh mozzarella and sprinkle with lemon zest.
  4. Reduce the heat to medium-low, or move the chicken to indirect heat. Cover the grill (or pan) and cook for an additional 2 to 3 minutes, or until the mozzarella is fully melted and bubbly, and the internal temperature of the chicken reaches 165°F (74°C). Serve immediately.