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Stuffed Chicken Breast paired with the Carte Blanche Chardonnay

April 2, 2013

“I found this recipe in the Weber’s Big Book of Grilling. Don’t be scared by this recipe, it may seem lengthy, but I promise it’s worth it! I love to pair this with the Chardonnay, the full body and smooth texture of the chardonnay really brings the artichoke and goat cheese to the forefront of the palate.”

For the stuffing:
2 T EVOO
1 tsp dried thyme
1/4 tsp. crushed red pepper flake
1 jar (7 ou) artichoke hearts
2 tsp minced garlic
1/4 tsp kosher salt
1/4 tsp fresh gr pepper
3 ou crumbled goat cheese
3 T minced sundried tomatoes oil-packed
2 T finely chopped basil

4 large chicken breast pounded to 1/4 inch thick
EVOO
Kosher salt
Fresh Pepper

To make stuffing: in medium sauce pan combine olive oil, thyme, and red pepper flakes. Set pan over medium-high heat to warm mixture for 1 to 2 min. Drain,rinse and coarsely chop artichokes and add along with garlic, salt, and pepper. Cook for 3-4 min, stirring occasionally. Remove from heat. Add goat cheese, sundried tomatoes, and basil. Mix evenly to distribute the ingredients, allow to cool.

Rinse chicken under cool water, pound to 1/4 in. Place breasts down, and spread each one with a quarter of the stuffing. Fold breasts in half over stuffing and use toothpicks to skewer the sides closed. Brush or spray both sides with olive oil and season with salt and pepper.

Grill breasts over direct medium heat until the meat juices run clear, 8-12 minutes, turning once halfway through grilling time. Don’t forget to remove toothpicks before serving…