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ARTICHOKE STUFFED CHICKEN
Preheat temperature: Medium | Estimated cooking time: 6 minutes
Servings 4
Ingredients:
14 ounce can artichoke hearts, packed in water, drained
2 Tbsp. fresh lemon juice
1 tsp. lemon zest
2 Tbsp. grated Romano cheese
1 large garlic clove, chopped
2 Tbsp. extra-virgin olive oil
4 boneless, skinless, chicken breasts, about 5 ounces, each
1 tsp. salt
¼ tsp. black pepper
Directions
1. Place the artichoke hearts, lemon juice, lemon zest, cheese, garlic and olive oil
in a food processor and process until blended.
2. Place the chicken on a clean cutting surface. With the tip of a sharp knife, slit
each breast horizontally without cutting all the way through to create a pocket.
3. Stuff ¼ of the stuffing into each chicken breast and press the edges to close.
Fasten opening with toothpicks.
4. Season the chicken with salt and pepper.
5. Place the chicken breasts on the preheated grill. Cook for 6 minutes or until
chicken registers 180° F on meat thermometer.
6. Remove toothpicks before serving.
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