Stuffed Lemon Thyme Chicken

Recipe by OneYetTwo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butterfly chicken breasts if not already done so.
  • Combine olive oil, lemon juice, lemon zest, and thyme and whisk.
  • Place marinade and chicken breasts in a plastic bag and allow to marinate for at least half an hour.
  • While chicken is marinating drain artichoke hearts (reserve marinade) and roasted bell peppers and roughly chop them.
  • Mince the garlic.
  • Add stuffing’s olive oil to a sauté pan and heat over medium high heat, before pan gets to hot add garlic. Do not brown garlic. Sauté for a minute and then add the artichoke hearts.
  • Cook for two minutes and then add the roasted red bell peppers and cook for an additional two minutes.
  • Remove from heat, but while still warm incorporate the feta cheese.
  • Season with salt and pepper, but be cautious with salt because feta cheese is extremely salty.
  • Set aside and allow to cool.
  • Next make the sauce by combining the sour cream, artichoke marinade, chives, and s&p. Set aside.
  • Preheat grill to medium high heat once chicken is done marinating.
  • Remove chicken from marinade and wipe off any excess marinade.
  • Stuff the chicken breasts with stuffing so that they are not overflowing and secure with butcher’s twine so that stuffing will not fall out on grill.
  • Grill for 15 minutes, time may vary on size of chicken breasts and grill.
  • Once done remove from grill and use scissors or knife to cut off the twine.
  • Serve immediately and top with sour cream sauce if desired.
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