Grilled Chicken Breasts Stuffed With Artichoke, Goat Cheese & Sun-dried Tomatoes

Grilled Chicken Breasts Stuffed With Artichoke, Goat Cheese & Sun-dried Tomatoes

I love meat bondage – something stuffed inside of something else and then tied and while this is not tied it is forcible closed and held together – but I digress. Artichokes in oil are delicious but a tough wine match so mixing them with other flavors make all kind of sense. I really had to taste out-of-the-box for a match here but they really work great.


You’ll Need:

Extra virgin olive oil
1 tsps dried thyme
¼ tsps crushed red pepper flakes
1 jar (seven ozs artichoke hearts)
2 tsps garlic
¼ tsps Kosher salt
¼ tsps freshly ground black pepper
3 oz of fresh goat cheese, crumbled
5 Tlbs oil packed sun-dried tomatoes
2 Tlbs fresh basil

4 large boneless chicken breast halves (with skin or not) each about 8 ozs.

Extra-virgin olive oil
Kosher Salt
Freshly ground black pepper




Here’s What To Do:

In a medium sauté pan combine the olive oil, thyme, and red pepper flaks. Set the pan over medium-high heat to warm the mixture for 1 to 2 minutes. Drain and rinse the artichokes and place them along with the garlic, salt and pepper in lthe bowl of a food processor. Pulse a few times to cut and blend until artichokes are uniform then add the mixture to the sauté pan (do not clean processor bowl). Cook for 3 to 4 minutes, stirring occasionally. Remove from the heat. Add the goat cheese, sun–dried tomatoes and basil to the same processor bowl, Pulse a few times to mix ingredients. Combine the sauté pan mixture and the processor mixture in a medium size glass or SS bowl and mix to the evenly distribute the ingredients, allow to cool.

Rinse the chicken under cold water and pat dry with paper towel. Place each breast in a one gallon food storage bag or between two sheets of plastic wrap and pound to flatten to a thickness of about ¼ inch. Place the breast, skin side down and spread each one a quarter of the stuffing. Fold the breasts in half over the stuffing and use toothpicks to skewer the sides closed. Brush or spray both side with olive oil and season with salt and pepper.

Grill breasts over direct, medium heat until the meat juices run clear and the cheese is melted, 8 to 10 minutes, turning halfway through. Remove from grill and carefully remove the toothpicks. Serve warm.


What Goes With What Wines Selections

Ch Sainte Eulalie Minervois Rose ’07 France (Rose’)
A nicely proportioned Rosé with just the right amount of fruit to minerality that will stand up to the food. $7.99

Tenuta Le Calcinaie Vernaccia ’06 San Gimignano, Italy (Vernaccia)
The wine has a rich floral bouquet, good fruit, and is full bodied with a lovely golden color. $12.99

Grilled Chicken Breasts Stuffed With Artichoke, Goat Cheese & Sun-dried Tomatoes