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Nov 21, 2008

Artichoke-Stuffed Chicken Breasts Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Rating: 5 stars

1 Reviews

Serves: 4 // Prep time: 15 minutes | Grilling time: 8 to 12 minutes

Grocery List

Fresh Produce

  • .25 oz fresh basil
  • 4 garlic cloves

Meat / Poultry / Seafood

  • 4 boneless chicken breast halves (with skin), each about 8 oz

Oil and Spices

  • .25 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • .25 cups extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1 tsp kosher salt

Dairy

  • 3 oz goat cheese

Other

  • 1 jars artichoke hearts (each 7 oz)
  • 3 tbsp oil-packed sun-dried tomatoes

Ingredients

Stuffing

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes
  • 1 jar (7 ounces) artichoke hearts
  • 2 teaspoons minced garlic cloves
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 ounces goat cheese, crumbled
  • 3 tablespoons minced sun-dried tomatoes (oil-packed)
  • 2 tablespoons finely chopped fresh basil leaves

  • 4 boneless chicken breasts halves (with skin), each about 8 ounces
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. In a medium sauté pan combine the oil, thyme, and red pepper flakes. Set the pan over medium-high heat to warm the oil mixture for 1 to 2 minutes. Drain, rinse, and coarsely chop the artichokes and add to the pan along with the garlic, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally. Remove from the heat. Add the goat cheese, sun-dried tomatoes, and basil. Mix to evenly distribute the ingredients. Set aside to cool.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Place each chicken breast between two sheets of plastic wrap and, with a meat mallet or the back of small pan, pound to flatten to an even thickness of about ¼-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 both sides with oil and season with salt and pepper.

  4. Brush the cooking grates clean. Grill the chicken breasts over direct medium heat, with the lid closed as much as possible, until the juices run clear and the cheese is melted, 8 to 12 minutes, turning once (if flare-ups occur, finish grilling the breasts over indirect medium heat). Remove from the grill and carefully remove the toothpicks. Serve warm.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 17, 2013

Jeffrey W

Wonderfully succulent !

Great recipe. A bit time consuming with all the chopping, but well worth the effort. I made this for 4 people using about 4.5lbs. of boneless/skinless chicken breasts pounded into 6 rolls.(Easier to just buy scaloppine breasts rather than pounding, but more expensive).
Guest really love it. Lends itself to using different stuffing combos. Very gourmet-looking presentation.

Type of Griller

Advanced

Would you recommend this recipe? YES

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