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FREE OTTAWA / GATINEAU ASSEMBLY & DELIVERY ON ORDERS OVER $199. FREE SHIPPING OVER $999*
FREE OTTAWA / GATINEAU ASSEMBLY & DELIVERY ON ORDERS OVER $199. FREE SHIPPING OVER $999*
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ARTICHOKE-STUFFED CHICKEN BREASTS

ORIGINALLY POSTED ON WEBER

PREP TIME

15 Mins.

COOK TIME

8-12 Mins.

FEEDS

4

DIFFICULTY

Easy

INGREDIENTS

For the Stuffing:
2 Tbsp.Extra-virgin olive oil
1 Tsp.
Dried thyme
1/4 Tsp.
Crushed red pepper flakes
1 jar (200 grams)Artichoke hearts, drained, rinsed and coarsely chopped
2 Tsp.Minced garlic cloves
1/4 Tsp.Kosher salt
1/4 Tsp.Freshly ground black pepper
85 gramsGoat cheese, crumbled
3 Tbsp.Drained and minced oil-packed sun-dried tomato halves
2 Tbsp.Finely chopped fresh basil leaves
For the Recipe:
4Boneless chicken breasts halves (with skin), each about 225 grams
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

DIRECTIONS

  • In a medium skillet combine the oil, thyme and red pepper flakes. Heat over medium–high heat to warm the oil mixture for 1 to 2 minutes. Add 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 and let cool. Add the goat cheese, sun-dried tomatoes and basil and mix well.
  • Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 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 0.5 centimetre. 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.
  • Brush the cooking grates clean. Grill the chicken breasts over direct medium heat, with the lid closed, 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 heat. Remove from the grill and carefully remove the toothpicks. Serve warm.

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