Preheat grill to 350° to 400° (medium-high). Rub 4 (4- to 6-oz.) skinned and boned chicken breasts evenly with 2 Tbsp. olive oil; sprinkle with 1 tsp. salt and 1 tsp. pepper. Cut a small slit at 1 end of each chicken breast; tuck end of 1 fresh herb sprig into each slit, laying sprigs over top of chicken. Grill chicken breasts, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 7 minutes on each side or until done. If desired, remove and discard herb sprigs. Serve over fresh spinach.
Makes 4 servings. Prep: 10 min., Grill: 14 min.

• Our top herb picks included fresh dill, basil, sage, rosemary, flat-leaf parsley, thyme, tarragon, and oregano.
• Herbs will char a little because the sprigs will be next to the grate, but the result is a pretty and rustic look.