Grilled Chicken Rolls with Spinach and Artichokes

Ingredients:

• 4 skinless, boneless chicken breasts (about 200g each)
• Half a 140g package of soft cheese with garlic and herbs
• 1 canned artichoke heart, chopped
• 1.5 tbsp chopped fresh parsley
• 1.5 tbsp chopped fresh dill
• 1 teaspoon grated lemon zest + 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
• 2 cups spinach leaves, stems removed

Preparation:

1. Preheat grill to medium heat.
2. Prepare the chicken:
   
   Holding a knife parallel to the cutting board, cut each chicken breast in half horizontally, but not all the way through; open the breast like a book. Cover with plastic wrap and pound to a thickness of 1 cm.
3. Prepare the filling:
   
   In a bowl, combine the cheese with garlic and herbs, artichoke hearts, parsley, dill, and lemon zest. Combine the lemon juice and olive oil in a separate bowl and season with salt and pepper.
4. Season the chops on both sides with salt and black pepper and brush with half the lemon oil; top with the spinach. Arrange the filling on top, leaving a 2 cm border around the edges. Roll the chicken up to the pointed end; tie with 3 pieces of kitchen string. Brush with the remaining lemon oil.
5. Brush the grill grate with olive oil. Grill the chicken rolls, turning occasionally, until cooked through, 18-20 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut the string and slice the rolls.