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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Butterfly chicken breasts if not already done so. | 2. Combine olive oil, lemon juice, lemon zest, and thyme and whisk. | 3. Place marinade and chicken breasts in a plastic bag and allow to marinate for at least half an hour. | 4. While chicken is marinating drain artichoke hearts (reserve marinade) and roasted bell peppers and roughly chop them. | 5. Mince the garlic. | 6. Add stuffing’s olive oil to a sauté pan and heat over medium high heat, before pan gets to hot add garlic. Do not brown garlic. Sauté for a minute and then add the artichoke hearts. | 7. Cook for two minutes and then add the roasted red bell peppers and cook for an additional two minutes. | 8. Remove from heat, but while still warm incorporate the feta cheese. | 9. Season with salt and pepper, but be cautious with salt because feta cheese is extremely salty. | 10. Set aside and allow to cool. | 11. Next make the sauce by combining the sour cream, artichoke marinade, chives, and s&p. Set aside. | 12. Preheat grill to medium high heat once chicken is done marinating. | 13. Remove chicken from marinade and wipe off any excess marinade. | 14. 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. | 15. Grill for 15 minutes, time may vary on size of chicken breasts and grill. | 16. Once done remove from grill and use scissors or knife to cut off the twine. | 17. Serve immediately and top with sour cream sauce if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butcher kitchen twine				365.6417	0.0	81.345	2.0542
chicken breast	4	boneless	skinless butterflied boneless	-	-	-	-
olive oil	1/2	cup		238.68	0.0	0.0	27.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
lemon zest	1	teaspoon		365.6417	0.0	81.345	2.0542
thyme	1	tablespoon	minced	2.424	0.5868	0.1334	0.0403
salt pepper				365.6417	0.0	81.345	2.0542
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
artichoke heart	14 1/2	ounces	marinated	365.6417	0.0	81.345	2.0542
red pepper	8	ounces	roasted canned	90.7184	19.9807	4.2411	0.9979
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
salt pepper				365.6417	0.0	81.345	2.0542
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
artichoke marinade	2	teaspoons	reserved	365.6417	0.0	81.345	2.0542
chive	1	tablespoon	minced	0.9	0.1305	0.0981	0.0219
salt pepper				365.6417	0.0	81.345	2.0542

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.