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Jun 24, 2011

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

Rating: 5 stars

5 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh basil
  • 4 garlic cloves

Meat / Poultry / Seafood

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

Oil and Spices

  • 0.25 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • 0.25 cup extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp kosher salt

Dairy

  • 3 oz goat cheese

Other

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

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 oil-packed sun-dried tomato halves
  • 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.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

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

Rating: 5 stars

Apr 29, 2016

emily s

Great for Company

This is our go to for guests during the summer. We usually double or triple the recipe. I also make more filling than what it calls for. So I am going to triple the recipe for a cook out this weekend, but I will make four times the filling.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Ken K

A DEFINATE CROWD PLEASER

I have been a loyal weber fan for years. In 2008 I bought my first weber gas grill and dropped a lot of money on it (WORTH EVERY PENNY). At that time, I also began hunting for recipes recommended by Weber and came across this one. I made it early on in my Weber romance and I have gone back to this recipe time and again to WOW the crowds. It has such a great mix of flavors. Spectacular recipe. I just made this again two weeks ago and went to look for my very old and worn printed version for yet another party tomorrow night and couldn't find it and am very happy it is still on the website. A must try! Added note: give yourself some time to make it and you can easily make the stuffing a few hours before you are ready to stuff the breasts and you can also stuff them in the morning and have them ready to grill for when company comes that night.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

David O

Flavor Explosion!

While I felt this was a great recipe, it wasn't quite our cup of tea. It may have more to do with the ingredients that I purchased at the grocery store. I think If I went to a specialty foods store I might find better ingredients to make this a little better for us. The goat cheese we used seemed a bit too tangy for our tastes, so we may use cream cheese, or find some different cheese at the local specialty foods store. Having a food processor is a must for this recipe, lest you want to spend an hour chopping and preparing all the elements. It's something definitely different, very tangy and flavorful.......it just wasn't our thing.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 26, 2016

Rich S

Totally awesome on multiple occasions

Made this for family gatherings twice with rave reviews. Thought the toothpick method was tedious so the 3rd time I wrapped the stuffed breasts in cedar papers. It was much easier and adds both flavor and an aesthetic that my guests truly enjoyed.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Artichoke-Stuffed Chicken Breasts

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