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Recipe: Artichoke - Stuffed Chicken Breasts
Similar Categories: Artichoke, Stuffed, Chicken, Breasts
Serving Size : 4
4 large boneless chicken breast halves with skin -- (abt 8
oz ea)
Extra-virgin olive oil -- as needed
Kosher salt -- to taste
Freshly ground black pepper -- to taste
=3D=3D=3D STUFFING =3D=3D=3D
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 jar artichoke hearts - (7 oz)
2 teaspoons minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
3 ounces fresh goat cheese -- crumbled
3 tablespoons minced oil-packed sun-dried tomatoes
2 tablespoons finely-chopped fresh basil
To make the Stuffing: In a medium saute pan combine the olive oil, thyme
, and red pepper flakes. Set the pan over medium-high heat to warm the mix
ture for 1 to 2 minutes. Drain, rinse, and coarsely chop the artichokes an
d add along with the garlic, salt, and pepper. Cook for 3 to 4 minutes, st
irring occasionally. Remove from the heat. Add the goat cheese, sun-dried
tomatoes, and basil. Mix to evenly distribute the ingredients and allow to cool.
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 malle
t or back of a small pan, 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 toothpic
ks to skewer the sides closed. Brush or spray both sides with olive oil an
d season with salt and pepper.
Grill the breasts over Direct Medium heat until the meat juices run clear a
nd the cheese is melted, 8 to 12 minutes, turning once halfway through gril
ling time. Remove from the grill and carefully remove the toothpicks. Ser
ve warm.
This recipe yields 4 servings.
4 large boneless chicken breast halves with skin -- (abt 8
oz ea)
Extra-virgin olive oil -- as needed
Kosher salt -- to taste
Freshly ground black pepper -- to taste
=3D=3D=3D STUFFING =3D=3D=3D
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 jar artichoke hearts - (7 oz)
2 teaspoons minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
3 ounces fresh goat cheese -- crumbled
3 tablespoons minced oil-packed sun-dried tomatoes
2 tablespoons finely-chopped fresh basil
To make the Stuffing: In a medium saute pan combine the olive oil, thyme
, and red pepper flakes. Set the pan over medium-high heat to warm the mix
ture for 1 to 2 minutes. Drain, rinse, and coarsely chop the artichokes an
d add along with the garlic, salt, and pepper. Cook for 3 to 4 minutes, st
irring occasionally. Remove from the heat. Add the goat cheese, sun-dried
tomatoes, and basil. Mix to evenly distribute the ingredients and allow to cool.
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 malle
t or back of a small pan, 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 toothpic
ks to skewer the sides closed. Brush or spray both sides with olive oil an
d season with salt and pepper.
Grill the breasts over Direct Medium heat until the meat juices run clear a
nd the cheese is melted, 8 to 12 minutes, turning once halfway through gril
ling time. Remove from the grill and carefully remove the toothpicks. Ser
ve warm.
This recipe yields 4 servings.
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