Ingredients for Artichoke Stuffed Chicken Breasts
- 1 tablespoon olive oil, plus more for brushing
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1 (14 ounce) can artichoke hearts, drained, rinsed, and coarsely chopped
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus more for generous seasoning
- 1/4 teaspoon black pepper, plus more freshly ground black pepper for seasoning
- 4 ounces goat cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 4 boneless skinless chicken breasts
- toothpicks, for securing
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How to Make Artichoke Stuffed Chicken Breasts
- Heat 1 tablespoon olive oil, 1 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes in a large sauté pan over medium-high heat for 1-2 minutes.
- Add 1 (14-ounce) can artichoke hearts, drained, rinsed, and coarsely chopped, to the pan along with 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3-4 minutes, stirring occasionally.
- Remove from heat and stir in 4 ounces crumbled goat cheese, 1/2 cup chopped sun-dried tomatoes, and 1/4 cup chopped fresh basil.
- Mix well and let cool completely to room temperature.
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound each breast to 1/4-inch thickness.
- Place the pounded chicken breasts skin-side down. Spread 1/4 of the artichoke mixture evenly over each breast. Fold the breasts in half, securing with toothpicks.
- Brush or spray the chicken breasts with olive oil and season generously with kosher salt and freshly ground black pepper.
- Grill over medium heat for 6-8 minutes per side, or until the chicken is cooked through and the cheese is melted and bubbly. Internal temperature should reach 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
8g
Fat
57g
Carbs
2g
