4 skinless, boneless chicken breast halves
1 (10 ounce) package frozen chopped spinach
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup water
1 (4 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried currant
1/2 teaspoon dried parsley
1/2 teaspoon dried marjoram
Place chicken in a large resealable ziplock plastic bag; squeeze bag to seal. Wrap bag around chicken.
Combine spinach, chicken broth, water, tomato paste, salt, garlic powder, paprika, oregano, basil, thyme, sage and oregano in bag with spoon. Place bag in resealable plastic bag with toothpicks, seal bag and shake to coat. Put bag in refrigerator.
Preheat grill for high heat.
Remove chicken from bag; cut each breast in half lengthwise to buffalo; wrap the ends of each breast with plastic wrap. Wrap each breast in plastic wrap; place coated breasts on grill. Grill approximately 10 minutes per side, turning frequently, until chicken is no longer pink and juices run clear.