Artichoke and Sun Dried Tomato Stuffed Chicken Breast

Inspiration: Guy Fieri

Prep time:
Cook time: 1 hour

Makes: 4-6 servings

Description:

The chicken on the bbq

The mixture inside the chicken

Ingredients

olive oil

1/2 red onion chopped

3/4 c artichoke hearts chopped

1/2 c sun dried tomatoes chopped

S&P
2 Tbsp garlic minced
1/2 c white wine divided
3 Tbsp butter divided
1/4 c parmesan
1/2 Tbsp Italian parsley chopped
2 chicken breasts

1. Saute onions until translucent.

2. Stir in artichokes and sun dried tomatoes and saute for 5 minutes.

3. Add salt, pepper, and garlic.

4. Deglaze with white wine. Scrape up any crusty bits from the bottom. 

5. Stir in 2 Tbsp butter.

6. Toss in the parmesan and parsley.

7. Remove from heat and allow to cool.

8. As the mixture is cooling, butterfly 2 chicken breasts and pound out to about 1/4 inch thick.

9. Put 1/4 of stuffing mixture at 1 end of chicken breast.

10. Roll the chicken folding the ends in to help keep the stuffing from coming out.

11. Secure with toothpicks or cooking twine.

12. Heat oil in saute pan over high heat.

13. Add stuffed chicken breasts, with the secured side of the chicken first.
14. Brown chicken on all sides, add remaining butter, and deglaze with remaining wine.
15. Reduce heat to low and cover the pan. Cook until internal temp reaches 165 degrees about 10 minutes.

Tips and Tricks

Put these babies on the grill rather than saute and enjoy!

Variations