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.
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.
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.
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Have a great rest of the week!