1. Prepare the Chicken: Butterflying and Marinating

1. Butterfly Chicken Breasts: Place a chicken breast on a cutting board. Using a sharp knife, carefully slice the chicken breast horizontally, almost all the way through, creating a pocket. Repeat with the remaining chicken breasts.
   • Tip: Be careful not to cut all the way through. You want to create a pocket for the stuffing, not two separate pieces.
2. Marinate Chicken: Place the butterflied chicken breasts in a shallow dish or a large zip-top bag. Pour the ½ cup of Tony Chachere’s 30-Minute Chicken Marinade over the chicken, ensuring all pieces are evenly coated.
3. Marinate: Cover the dish or seal the bag and marinate the chicken in the refrigerator for at least 30 minutes. This allows the flavors to penetrate the chicken and helps to tenderize it.

2. Prepare the Stuffing: A Creamy and Flavorful Filling

1. Combine Ingredients: In a medium bowl, combine the softened cream cheese, chopped spinach, chopped sun-dried tomatoes, shredded mozzarella (or queso) cheese, and 2 teaspoons of Tony Chachere’s Spice N’ Herbs Seasoning.
2. Mix Well: Stir the ingredients together until they are well combined and evenly distributed.

3. Stuff the Chicken: Creating Flavor-Packed Pockets

1. Distribute Filling: Divide the cream cheese stuffing evenly among the four butterflied chicken breasts. Spoon the filling into the pocket of each chicken breast.
2. Seal with Toothpicks: Secure the opening of each stuffed chicken breast with toothpicks to prevent the filling from leaking out during grilling.

4. Grill the Chicken: Achieving a Smoky, Grilled Flavor

1. Preheat Grill: Preheat your grill to medium-high heat.
2. Grill Chicken: Place the stuffed chicken breasts on the preheated grill.
3. Cook: Grill for about 10 minutes, flipping halfway through, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).
   • Tip: Grilling time may vary depending on the thickness of the chicken breasts and the heat of your grill.

5. Make the Cream Sauce: A Rich and Flavorful Topping

1. Melt Butter: While the chicken is grilling, prepare the cream sauce. In a medium saucepan over medium-high heat, melt 1 tablespoon of butter.
2. Add Cream: Pour in 1 cup of heavy cream.
3. Add Flavor: Stir in 2 teaspoons of the oil from the sun-dried tomatoes and 1 teaspoon of Tony Chachere’s Spice N’ Herbs Seasoning.
4. Add Parmesan: Add ½ cup grated Parmesan cheese.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for about 5 minutes, or until the sauce has thickened slightly. Stir occasionally.

6. Serve and Enjoy: Bringing it All Together

1. Plate Chicken: Transfer the grilled stuffed chicken breasts to a serving platter or individual plates.
2. Pour Sauce: Generously pour the warm cream sauce over the chicken.
3. Serve Immediately: Serve immediately and enjoy!