Artichoke spinach stuffed chicken
Your favourite dip meets your favourite protein. The flavours here are infallible.
- 1 Cedar Grilling Plank
- 2 boneless Chicken Breasts
- 2 Tbsp. Capers
- 2 Tbsp. Parsley
- 2 Garlic cloves
- 1 Lemon zested, juice reserved
Preheat your grill to 220?C. Soak planks in warm water for about 15 minutes.
For the filling – combine the feta, artichokes, salt, pepper, spinach, and lemon juice in a food processor. Puree smooth and set aside.
Lay each chicken breast on a cutting board. Use a pairing knife to make a horizontal incision in the side of each breast. Use the tip of the knife to make a cavity in the chicken large enough to hold half of the filling.
Fill each breast with the spinach artichoke filling and season the outside with salt and pepper.
Set the chicken on the planks, and place on the grill, close the lid and cook for 15 – 20 minutes or until cooked through.
While the chicken cooks, finely mince the garlic with the capers, parsley, and lemon zest.
Sprinkle some of the caper mixture on each chicken breast to serve.
*Keep a spray bottle of water handy in case of flare-ups.