by lechef
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lechef's Notes:
Expand4 boneless, skinless chicken breasts Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 tablespoons salted butter Ask a question about this ingredient
3 tablespoons fresh thyme, minced and divided Ask a question about this ingredient
1 lemon, zested and juiced Ask a question about this ingredient
1/2 lb fresh spinach Ask a question about this ingredient
2 cloves garlic, peeled and minced Ask a question about this ingredient
1/4 inch slice pancetta, finely diced Ask a question about this ingredient
salt and fresh black pepper Ask a question about this ingredient
Trim any excess fat from the chicken breasts. Using a sharp knife, make an incision (for stuffing) along the thicker leading edge of the breast. You will want to cut as deeply as you can to create a "pocket" in the breast without slicing out the other side, or the ends. Repeat for all 4 breasts.
Ask a question about this stepUsing a frying pan, pound the breasts until they are about 1/2 inch thick. Don't be too forceful, because you want to make sure that you keep your pocket intact. Alternatively, if you are very confident in your knife skills, you can pound them thin first and then make your incisions. I only thought of cutting the pocket first after I had already pounded my chicken breasts thin, and I was still able to cut my pockets without too much trouble.
Ask a question about this stepSeason the breasts with salt and black pepper, and put in a dish with the olive oil. Toss with 1 tablespoon lemon juice and 1 tablespoon of the chopped thyme, and allow to marinate for at least an hour.
Ask a question about this stepMeanwhile, in a skillet, heat the butter over medium heat (you can use olive oil if you want to be healthier, of course). Add the pancetta and cook for 2-3 minutes to brown. Add the garlic, and cook for 3 minutes. Add the raw spinach and 1 tablespoon lemon juice to the skillet, and allow to cook down until fully wilted. Remove from heat, allow to cool, and chop the spinach to break up any large stems. Set aside.
Ask a question about this stepWhen ready to cook, heat your grill. Stuff each chicken breast with as much of the spinach mixture as it will hold, but don't overdo it. Otherwise it will just come out on the grill. Grill for about 6 minutes per side, until cooked through. These will cook relatively quickly since they are pounded thin, so keep a close eye on them. The spinach stuffing keeps them nice and moist as well.
Ask a question about this stepTo make the gremolata, mix 1 tablespoon thyme and 1 tablespoon lemon zest (or any 1 to 1 ratio if you have more zest). Remove chicken from grill, sprinkle liberally with gremolata, and serve. Enjoy!
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