Stuffed Lemon Thyme Chicken - cooking recipe

Ingredients

Equipment
butcher's kitchen twine
Marinade
4 boneless skinless chicken breasts (butterflied)
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon lemon zest
1 tablespoon thyme (minced)
salt and pepper, to taste
Stuffing
2 tablespoons olive oil
2 garlic cloves, minced
14 1/2 ounces marinated artichoke hearts (reserve the marinade)
8 ounces roasted red peppers (canned)
1/2 cup feta cheese, crumbled
salt and pepper, to taste
Sauce
1/2 cup sour cream
2 teaspoons reserved artichoke marinade
1 tablespoon fresh chives, minced
salt and pepper, to taste

Preparation

Butterfly chicken breasts if not already done so.
Combine olive oil, lemon juice, lemon zest, and thyme and whisk.
Place marinade and chicken breasts in a plastic bag and allow to marinate for at least half an hour.
While chicken is marinating drain artichoke hearts (reserve marinade) and roasted bell peppers and roughly chop them.
Mince the garlic.
Add stuffing's olive oil to a saute pan and heat over medium high heat, before pan gets to hot add garlic. Do not brown garlic. Saute for a minute and then add the artichoke hearts.
Cook for two minutes and then add the roasted red bell peppers and cook for an additional two minutes.
Remove from heat, but while still warm incorporate the feta cheese.
Season with salt and pepper, but be cautious with salt because feta cheese is extremely salty.
Set aside and allow to cool.
Next make the sauce by combining the sour cream, artichoke marinade, chives, and s&p. Set aside.
Preheat grill to medium high heat once chicken is done marinating.
Remove chicken from marinade and wipe off any excess marinade.
Stuff the chicken breasts with stuffing so that they are not overflowing and secure with butcher's twine so that stuffing will not fall out on grill.
Grill for 15 minutes, time may vary on size of chicken breasts and grill.
Once done remove from grill and use scissors or knife to cut off the twine.
Serve immediately and top with sour cream sauce if desired.