Instructions:

• Start by slicing your chicken breasts in half lengthwise. This will create thinner pieces that cook more evenly and quickly. Season both sides generously with kosher salt and black pepper.
• In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the crushed garlic and sauté for about 30 seconds until fragrant. Then, add the drained spinach and cook for an additional 2-3 minutes, stirring occasionally. Once heated through, remove from heat and stir in the shredded mozzarella and roasted red pepper strips.
• Take each piece of seasoned chicken and place a generous amount of the spinach and mozzarella mixture in the center. Fold the chicken over to encase the filling. You can secure them with toothpicks if needed.
• Preheat your grill or grill pan over medium-high heat. Lightly spray the grill with olive oil spray to prevent sticking.
• Once the grill is hot, place the stuffed chicken on it. Cook for about 6-7 minutes on one side, then flip and grill for another 6-7 minutes or until the chicken is fully cooked and has nice grill marks.
• Remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute, making the chicken even more tender. Serve immediately, perhaps with a side salad or roasted vegetables for a complete meal.