Servings: 4 Adults
Equipment
Ingredients
- 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
Instructions
Artichoke Filling
- 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.
Chicken
- 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.
Notes
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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