Stuffed Lemon Thyme Chicken
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Equipment
- butcher's kitchen twine
-
Marinade
- 4 boneless skinless chicken breasts (butterflied)
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon thyme (minced)
- salt and pepper, to taste
-
Stuffing
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 14 1⁄2 ounces marinated artichoke hearts (reserve the marinade)
- 8 ounces roasted red peppers (canned)
- 1⁄2 cup feta cheese, crumbled
- salt and pepper, to taste
-
Sauce
- 1⁄2 cup sour cream
- 2 teaspoons reserved artichoke marinade
- 1 tablespoon fresh chives, minced
- salt and pepper, to taste
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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<style> body {background: url("http://i490.photobucket.com/albums/rr266/Acadia/Tag%20Games/IMG_0736-VT.jpg"); background-repeat: repeat; } </style>
I'm a recent graduate from the Atlantic Cape Community College's Academy of Culinary Arts. I absolutely love food, always have. Over the years my tastes of expanded and developed. I find constantly that something I did not like at one point I suddenly love. Food is my life needless to say. I have a cat named Black Jack. He is the craziest cat I have ever met and super adorable. I also love to travel, read, watch movies, and just goof off. I admit I am a procrastinator and have put off many things to the last minute, however my recent experience in Ohio has helped me to mature more. Well that's enough about me.
<img src="http://i490.photobucket.com/albums/rr266/Acadia/Banners/CoffeeTeaSwap3.jpg">
<img src="http://i275.photobucket.com/albums/jj294/QueenBee49444/CookbookParticipationAugust2009.jpg">
<a href="http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view¤t=09holidayparticipationbanner.jpg" target="_blank"><img src="http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg" border="0" alt="Photobucket">