- 2 thick and large chicken breast halves
- 2 Tbsp canola oil
- 1/2 Tbsp ground cumin
- 1/2 Tbsp dried parsley leaves
- 1 Tbsp minced garlic
- 1 tsp salt
- 1 cup Harmons Spinach and Artichoke Dip
- 1/3 cup shredded mozzarella cheese
Slice chicken breast halves in half diagonally. Create a pocket, using a sharp fillet or paring knife. Making sure not to go through other side to create an enclosed pocket. Place in a shallow bowl and set aside.
In a small bowl, combine oil, cumin, parsley, garlic, and salt. Pour over chicken and marinate for 15 minutes at room temperature.
Preheat oven to 450°.
Preheat a cast iron griddle. When griddle is hot, grill chicken for 2 minutes on each side. Remove from heat and fill each pocket with Spinach and Artichoke Dip, and transfer to a sheet pan lined with a baking rack. Slightly overlap chicken pieces to prevent stuffing from coming out of chicken pocket. Sprinkle over each opening with a little of mozzarella.
Cook until internal temperature of chicken reaches 165°, about 10 minutes. (Make sure to insert thermometer into chicken meat only.)