Grilled Artichoke and Olive Stuffed Chicken
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Source: KOAA
Clean Chicken Breast of skin and fat. Place breast in a mixture of olive brine, crushed Garlic, crushed Red Pepper flakes, and fresh basil. Allow breast to marinate for at least an hour or up to 3-4 hours then remove and cover in oil. Canola or olive oil will work best. Cover with plastic wrap right on top of the chicken, pressing out as much air as possible. At this point you can allow this to rest for the next day, which would be best, however if you don’t have the time an hour or so should be sufficient.
Toss 1 1/2 cups Artichoke Hearts in Olive Oil, allow to rest for about ten minutes or so. Heat your grill so its good and hot. Turn of the burners after its hot and toss the Marinated Artichokes on the grill, they will flare up and we do want some of that Charred flavor but not too much. Remove the artichokes after they have some char, around 2-3 minutes. Set aside
In a medium sauté pan combine
2oz. Extra Virgin Olive Oil
1 sliced Yellow Onion
10 Sliced Garlic Cloves
Salt and Pepper
Caramelize the Onions under medium high heat, about 5-10 minutes or until a light brown color begins. Slice 11/2 C. green Olives and add to the sauté pan. Deglaze the sauté pan with 1/4c. Olive brine. Reduce liquid to 2T. Remove from heat and place in a mixing bowl.
Add the grilled Artichokes to the bowl with the onions. Thinly slice about 1/4 oz. fresh Basil and add to the bowl. Add 2 TBSP. of sun dried tomatoes. Feel free to add whatever else you may want perhaps feta Cheese, pinion nuts or maybe some roast red peppers. Slice a pocket in the breast and generously stuff the filling into the pocket. Roast he chicken in a 325 degree oven for 15-20 minutes or until the internal temperature reaches 155 degrees.
