Using a sharp knife, carefully butterfly each chicken breast. Gently open it like a book, making sure not to cut all the way through.
In a mixing bowl, combine the chopped spinach, cream cheese, Parmesan cheese, minced garlic, dried oregano, salt, and pepper. Mix until well combined.
Spoon the filling equally into each butterflied chicken breast. Fold the sides over to enclose the filling and secure with toothpicks or kitchen twine, if needed.
Preheat your grill to medium-high heat. Brush the chicken with olive oil to prevent sticking, then place them on the grill. Cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C).
In a small saucepan, add chicken broth and heavy cream. Bring to a gentle simmer over medium heat, stirring occasionally until it thickens slightly. This should take about 5 minutes.
Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Remove the toothpicks or twine, slice, and drizzle the creamy sauce on top. Sprinkle with fresh parsley for garnish.
Notes
A delicious recipe for grilled stuffed chicken breasts filled with spinach and cream cheese, topped with a creamy sauce that is perfect for a cozy dinner.
