Community Recipe
from [sbrand1]
Artichoke Stuffed Chicken Breasts

Artichoke Stuffed Chicken Breasts

  • Yield: 4 servings
  • Prep time:15 Minutes
  • Cook time:12 Minutes


  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) crushed red pepper flakes
  • 7 ounce(s) canned artichoke hearts
  • 2 teaspoon(s) minced garlic
  • 1/4 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) black pepper
  • 3 ounce(s) goat cheese or feta crumbled
  • 3 tablespoon(s) sun-dried tomatoes oil packed, minced
  • 4 large chicken breast halves


In skillet mix oil, thyme, and pepper flakes. Set the pan over medium high heat to warm the mixture for 1-2 minutes.

Drain, rinse, and coarsely chop the artichokes and add to pan along with garlic, salt, and pepper. Cook for 3-4 minutes, stirring occasionally. Remove from heat.

Add cheese, tomatoes, and basil. Allow to cool.

Rinse chicken in cold water and pat dry. Place between 2 sheets of plastic wrap and point with mallet to 1/4 inch thick.

Over each breast spread 1/4 of the stuffing. Fold over and use toothpicks to close sides. Brush with olive oil and season with salt and pepper.

Grill over medium heat 8-12 minutes (or until juices run clear), turning halfway through.

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Artichoke Stuffed Chicken Breasts recipe