Grilled Goat Cheese, Artichoke hearts and Sundried tomatoes stuffed chicken

Posted by Penny Moline on Monday, May 20, 2013 Under: What to Grill Tonight!

stuffing:
2 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 jar artichoke hearts (7 oz)  not marinated
2 teaspoon minced garlic
salt and pepper to taste
3 ounces fresh goat cheese
3 tablespoons sundreied tomatoes oil packed
2 tablespoons fresh basil chopped fine

4 large boneless chicken breast
olive oil
salt and pepper

In a medium pan combine the olive oil, thyme and red pepper flakes
drain the jar of artichoke hearts and chop coarsely
add the artichoke , minced garlic, and salt and pepper to the olive oil mixture
cook for 3 to 4 minutes
add the sundried tomatoes and goat cheese
add basil

wash the chicken breasts and pat dry with paper towels
Place each chicken breast between two sheets of plastic wrap or a trick is to use a zip lock
pound with a meat mallot or the back of a pan will work too
flatten to a thickness of about 1/4 inch
spread each one with a quarter of the stuffing
fold the breast in half over the stuffing and use toothpicks to skewer the sides closed
brush with olive oil and season with salt and pepper
grill unitl done ( 165 degrees)
remove the toothpicks and serve warm

In : What to Grill Tonight! 

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Tags: grilling 
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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Grilled Goat Cheese, Artichoke hearts and Sundried tomatoes stuffed chicken

Posted by Penny Moline on Monday, May 20, 2013 Under: What to Grill Tonight!

stuffing:
2 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 jar artichoke hearts (7 oz)  not marinated
2 teaspoon minced garlic
salt and pepper to taste
3 ounces fresh goat cheese
3 tablespoons sundreied tomatoes oil packed
2 tablespoons fresh basil chopped fine

4 large boneless chicken breast
olive oil
salt and pepper

In a medium pan combine the olive oil, thyme and red pepper flakes
drain the jar of artichoke hearts and chop coarsely
add the artichoke , minced garlic, and salt and pepper to the olive oil mixture
cook for 3 to 4 minutes
add the sundried tomatoes and goat cheese
add basil

wash the chicken breasts and pat dry with paper towels
Place each chicken breast between two sheets of plastic wrap or a trick is to use a zip lock
pound with a meat mallot or the back of a pan will work too
flatten to a thickness of about 1/4 inch
spread each one with a quarter of the stuffing
fold the breast in half over the stuffing and use toothpicks to skewer the sides closed
brush with olive oil and season with salt and pepper
grill unitl done ( 165 degrees)
remove the toothpicks and serve warm

In : What to Grill Tonight! 

Next post: Grand Marnier...
Previous post: Grilled mixed...

Tags: grilling 
« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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