Photo: Jennifer Davick; Styling: Alan Henderson
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Grill: 14 Minutes
- 4 (4- to 6-oz.) skinned and boned chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Fresh herb sprigs
- Fresh spinach
- Preheat grill to 350° to 400° (medium-high). Rub chicken breasts evenly with 2 olive oil; sprinkle with salt and pepper. Cut a small slit at 1 end of each chicken breast; tuck end of 1 fresh herb sprig into each slit, laying sprigs over top of chicken. Grill chicken breasts, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 7 minutes on each side or until done. If desired, remove and discard herb sprigs. Serve over fresh spinach.
- Our top herb picks included fresh dill, basil, sage, rosemary, flat-leaf parsley, thyme, tarragon, and oregano.
- Herbs will char a little because the sprigs will be next to the grate, but the result is a pretty and rustic look.
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