Time: 1 Hour – Serves 4

• 500g Chicken breasts (about 2 large fillets)
• Salt and pepper to taste
• 150g Spinach, blanched, squeezed dry, and chopped
• 2 Bell peppers, roasted and chopped
• 1 Whole garlic head, roasted
• 50g Cheddar cheese, grated
• 100g Mozarella cheese, grated

For the Basting Sauce:

• 1 tbsp melted butter
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp pomegranate syrup or molasses

Tip for Roasting Garlic: To roast garlic on your COBB, wrap the whole head in foil and place it directly on the COBB’s Roast Rack. Cook until tender, about 20-30 minutes.

Tip for Roasting Bell Peppers: Cut bell peppers in half, remove seeds and place them cut-side down on your COBB Grill Grid/Roast Rack until the skin is blistered and softened.

Directions

1. In a medium bowl, combine the chopped blanched spinach, roasted bell peppers, roasted garlic, grated cheddar and grated mozzarella. Mix well.

2. Carefully create a deep pocket in each chicken breast using a sharp knife. Slice horizontally into the thickest part of the fillet, being careful not to cut all the way through to the other side. Take your time with this step to ensure a good pocket for the stuffing. Season the chicken all over with salt and pepper.

3. Generously fill each chicken pocket with the prepared spinach and cheese mixture. You can secure the opening with toothpicks if needed, but the filling should mostly stay in place as it cooks.

4. In a small bowl, whisk together the melted butter, lemon juice, honey and pomegranate syrup (or molasses) until well combined.

5. Light your COBB, place the BBQ Kit or the Grill Grid and allow it to heat up for 5 minutes.

6. Place the chicken and grill for about 10-15 minutes per side, or until the chicken is cooked through and the juices run clear.

7. Baste frequently with the prepared sauce during the last 10 minutes of cooking, or when you flip the chicken and voila. Serve with your favourite sides!