Cook the spinach in a frying pan until it's wilted. Add in minced garlic for 1 minute until fragrant. Set aside these to cool.

In a bowl combine the Danish feta with spinach and mix. (Use a soft feta like Danish for more of a creamier texture).

Cut a pocket into the thickest part of the chicken breast. Be careful not to cut all the way through otherwise you'll be left with a fairly flimsy pocket.

Insert a spoonful of the filling into the pocket of the chicken.

Secure the breast with butchers twine or toothpicks.

Brush a little bit of olive oil onto the stuffed chicken breasts and apply your BBQ. Allow them to sit for as long as you like before smoking! The longer you leave the rub, the more intense the flavor becomes.

Smoke at 225°F until the internal temperature hits 165°F. This will depend on the size of your chicken breasts. Mine were fairly large (about 350g per breast) so it took about 3.5-4 hours of smoking.