1tspcoarse-grain sea salt(1/2 tsp for fine grain salt)
1cupflat-leaf parsleyloosely packed
¼cupolive oilextra 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.
If you’d prefer to bake rather than grill, preheat the oven to 400°F. Arrange the stuffed breasts with plenty of room between them in a large baking dish; do be careful not to overcrowd. Cover with a sheet of parchment paper or aluminum foil and bake for 30 to 40 minutes or until the internal temperature reaches 165°F.
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Roasted Garlic & Artichoke Stuffed Chicken https://thecolacinokitchen.com/roasted-garlic-artichoke-stuffed-chicken/ January 21, 2021