Feta & Artichoke Stuffed Chicken


Happy Thursday! I hope you’re all having a great week so far. I can’t believe the weekend is just around the corner already. This week has flown by!

Without further ado, I finally bring to you the first recipe from M is for Mimosa!

This recipe is one of my favorite go-to dishes. It’s simple, light and pretty much perfect for the beautiful spring weather we’ve had this week. Pair this chicken with some fresh grilled asparagus and cherry tomatoes and you have a healthy meal that’s easy enough for a quick weeknight meal.


First, butterfly 4 boneless skinless chicken breasts.  Then, season on both sides with salt and pepper and set aside.  Next, gather the ingredients for the stuffing: 4 oz crumbled feta cheese, one can of artichoke hearts, a drizzle of extra virgin olive oil and about 2 tablespoons of capers if you like them.  You can easily leave the capers out if you have picky eaters.  

ImageDrain and chop your artichoke hearts into 1 inch pieces. 

ImageIn a mixing bowl, combine the feta, chopped artichoke hearts, capers, and olive oil.  I also like to add a little more freshly ground pepper and a pinch of salt at this point.  



Now it’s time to stuff the chicken breasts!  Spoon 1/4 of the feta and artichoke mixture into a breast and then secure the edges with toothpicks so that the stuffing stays inside during grilling.  Repeat with the remaining stuffing.  

Now time for the grill!  Prep either a charcoal or gas grill… Whichever you prefer will work for this recipe.  I used a charcoal grill this time.  Here’s a quick down and dirty method for prepping a charcoal grill: Build a pyramid-like pile of charcoal in the center of the lower grill grate.  Then soak briquettes with a liberal amount of grill lighter fluid.  Allow the lighter fluid to soak in for 5 to 10 minutes.  Using a grill lighter and working quickly, begin lighting the bottom, outside pieces of charcoal. The flames will build and begin burning the top of your “pyramid.” Allow fire to burn for a few minutes. Once the flames die down and the charcoal is mostly gray, spread the coals out into an even layer using a pair of grill tongs.  Place the top grate into the grill and cover with grill lid.  Allow the top grate to heat for a minute or two, then remove the lid and clean the grate with a grill brush.  Now your grill is ready for cooking!  
Sorry for the detour… Back to the chicken! 😉
Once your grill is ready, place the chicken breasts on the grill and cover with the lid.

Grill for approximately 8 minutes on each side. Be sure to keep a close eye on the chicken to avoid overcooking.  Your chicken should be golden on both sides and the internal temperature should register between 160-170 on a meat thermometer.  Once done, remove your chicken and allow to rest on a cutting board for about 5 minutes.  Now, carefully remove all of the toothpicks and slice each breast on the diagonal. And voila! Your chicken is ready to serve.



To round out this meal, I simply tossed some asparagus and halved cherry tomatoes with a little olive oil, salt and pepper and grilled them up in a grill pan.  To save some time, you could easily roast the veggies on a baking sheet during the last few minutes of grilling the chicken.



And there you have it! An easy refreshing meal that screams springtime!  I hope you enjoy my Feta & Artichoke Stuffed Chicken as much as I do.  

I’d love to hear from you!  Feel free to comment or email me anytime!  You can also follow me on Instagram or look me up on Pinterest.  

Have a great rest of the week!



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