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Grilled Stuffed Chicken Breasts (8/28/2009)

Grilled Stuffed Chicken Breasts

4-6 large Chicken Breasts, boneless, skinless
1 cup Italian Marinade/Dressing
2-3 tablespoons Olive Oil
1 tsp. dried or fresh Thyme
¼ tsp. Red Pepper Flakes
2-3 cloves minced Garlic
1 small jar (6-7 oz.) or medium size can Artichoke Hearts, rinsed, drained and chopped
2 tablespoons fresh Basil, chopped or 1 tablespoons dried
¼ tsp. salt
¼ tsp. pepper
1 cup Shredded Italian blend cheese (parmesan, asiago, Romano, mozzarella, fontina and provolone, or any combination there of).
3-4 Sun dried tomatoes, chopped
8-10 toothpicks

Rinse and pat dry chicken breasts. Trim chicken tenders from chicken breasts and create a pocket for the stuffing. Use a sharp knife and cut along one edge only, as deep as you can, without cutting through the other side, about 2-3 inches. In a large resealable ziplock bag, place chicken breasts and pour Italian marinade/dressing over all and turn to evenly coat. Marinade 4 hours, or up to overnight.

In a medium saucepan over medium heat, pour in olive oil, and add thyme and red pepper flakes. Cook 1-2 minutes. Add garlic, basil, artichoke hearts, salt and pepper and stir. Cook about 3 minutes. Add the cheese and sun dried tomates and blend well. Cook another 1-2 minutes, until cheese is partially melted and mixture is well blended. Remove from heat and cool.

Spoon cooled stuffing mixture into the breast pockets, about 3-4 tablespoons. Close pocket and secure opening with 2 toothpicks.

Oil grill grates to prevent sticking. Heat grill to medium-high heat. Place breasts on grill and cook about 4-5 minutes. Once the top is beginning to turn white, flip and cook another 4-5 minutes, or until juices run clear. Some of the stuffing may ooze from pocket, which is okay. Remove from grill and let cool a few minutes. Remove toothpicks and serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-Kim Crawford Sauvignon Blanc, 750ml bottle, $12.99 through 8/31/09.

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