Roasted Garlic & Artichoke Stuffed Chicken
Wanna fancy up some basic chicken breasts? I love how this recipe boasts flavor for days, but is still super healthy and budget friendly. In full disclosure, it does take a little extra effort to butterfly the breasts, then use skewers to seal the filling in tight before grilling. I hope that you find the recipe to be work the added care.
By the way, if you happen be following the Autoimmune Protocol (AIP) for health reasons, this recipe compliant. I did AIP for six weeks following a medical procedure that threw my hormones all out of whack and this recipe was a life-saver. This and my friend’s cookbook, The Paleo Healing Cookbook. AIP is difficult so recipes like these are gold.
How’d you like this recipe?
After you’ve had a chance to make this, I’d love to hear how it went. Too salty? Was the skewering a pain? Perhaps a delicious new addition to your meal prep? Let’s hear it!
- 6 chicken breasts boneless and skinless
- 1 head roasted garlic prepared
- 2 cups marinated artichoke hearts
- 1 tsp coarse-grain sea salt (1/2 tsp for fine grain salt)
- 1 cup flat-leaf parsley loosely packed
- ¼ cup olive oil extra virgin
- Pinch of crushed red chili flakes
- Additional salt and pepper, to taste
- If using bamboo skewers, start to soak them in warm water before preparing the filling.
- To a food processor, add the roasted garlic cloves, artichoke hearts, salt, parsley, and crushed chili flakes and pulse to chop up a little bit.
- Stream in the olive oil while pureeing the filling ingredients until smooth. Reserve for a later step.
- Using a sharp chef knife, butterfly 6 chicken breasts.
- Lightly season both sides of each breast with a sprinkle of salt and pepper.
- Scoop equal amounts of the artichoke mixture and spread into the center of the butterflied breast. Secure with either a stainless steel skewers or the pre-soaked bamboo skewers.
- Heat an indoor or outdoor grill to 400°F and cook the chicken for 5 to 7 minutes per side.
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