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Artichoke Chicken Breasts

  • 1 Tbsp olive oil
  • 1/2 tsp thyme
  • 1/8 tsp crushed red pepper flakes
  • 3.5 ounces (1 small jar) artichoke hearts
  • 1 tsp minced garlic
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1.5 ounces feta cheese, crumbled
  • 1.5 tbsp minced sun-dried tomatoes (oil-packed)
  • 1 tbsp finely chopped basil
  • 2 large boneless chicken breast halves, about 8 ounces each
1. In a medium saute pan combine the olive oil, thyme, and red pepper flakes. Heat over medium-high heat for 1 to 2 minutes. Drain, rinse, and coarsely chop the artichokes and add along with the garlic, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally. Remove from the heat. Add the feta cheese, sun-dried tomatoes, and basil. Mix to evenly distribute the ingredients and allow to cool.

2. Rinse the chicken breasts under cold water and pat dry with paper towels. Place each breast between two sheets of plastic wrap and, with a meat mallet, pound to flatten to a thickness of about 1/4 inch. Place the breasts, skin side down, and spread each one with a quarter of the stuffing. Fold the breasts in half over the stuffing and use toothpicks to skewer the sides closed. Brush or spray both sides with olive oil and season with salt and pepper. (If you cook in a frying pan instead of grill, just cut the chicken up and mix with the stuffing in the pan. Still tenderize the meat, though.)

3. Grill the breasts over Direct Medium heat until the meat juices run clear and the cheese is melted, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill and remove toothpicks. Serve warm.

This serves 4-6 people.

Fantastic grill recipe, takes about 30 minutes to prepare.
Submitted by Dan and Alicia Cunningham - Burlington, VT Apr 11, 2010
15 min 30 min 45 min
Recipe Rascal