Vermont Castings

Grilled Artichoke Stuffed Chicken Breasts

This is a recipe I first tasted while living in Germany as a young adult. It was served to me in a classy restaurant.

Prep Time
0 to 15 minutes
Requires attention
Cook Time
0 to 15 minutes



    1. Warm the olive oil, thyme and red pepper in a medium sauté pan over medium-high heat for 1-2 minutes then add the artichokes, garlic, salt and pepper. Cook for 3-4 minutes, stirring occasionally. Remove pan from the heat. Add the goat cheese, sun-dried tomatoes, and basil then mix to evenly distribute the ingredients and allow the stuffing to cool.
    2. Rinse the chicken breasts under cold water and pat dry with paper towels. Place each breast between two sheets of plastic wrap and use a meat mallet or the back of a small pan to gently pound and flatten the breasts to a thickness of about 1/4 inch. Place the breasts, skin-side down, and spread each one with 1/4 of the stuffing. Fold the breasts in half over the stuffing and use toothpicks to skewer the sides closed. Brush or spray both sides with olive oil and season with salt and pepper.
    3. Grill the breasts over direct medium heat until the meat juices run clear and the cheese is melted, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill and carefully remove the toothpicks. Serve warm.


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