Welcome to spring! It was a rough (and for some of you, still in progress) winter but here in Florida we are welcoming in spring with some hot weather and the smell of neighborhood grills being fired up. I love to grill. Seriously. I love it. If I could grill for every dinner I had to cook I would be such a content lady. But in November our grill went kaput. We decided that fire shooting out of the bottom towards the propane tank was a safety hazard to everyone on our block so we retired the old gal. But this Easter weekend I was ecstatic to welcome in the newest member of the Perkins family: our new grill.
In light of this, I thought I would share some of my favorite grilling out recipes. They are all so simple and so delicious. We begin with my absolute favorite….Grilled Chicken Stuffed with Artichoke, Sun-dried Tomato and Goat Cheese. I know. Your mouth is watering already. Take a look below, put on your “Kiss the Cook” apron and fire up that grill this weekend!
What You Need:
4 boneless chicken breasts, pounded to 1/4″ thickness
1 (7 oz) can of quartered artichoke hearts
3 tablespoons of diced sun dried tomatoes
2 tsp of minced garlic
1/4 tsp of red pepper flakes
2 tblsp of olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
3 oz goat cheese
3 tblsp of finely chopped fresh basil OR 1 tblsp of the dried stuff
1 tsp thyme
What You Do:
In a medium saute pan combine the olive oil, thyme and red pepper. Heat over medium heat for 2 minutes. Drain, rinse and coarsely chop the artichoke hearts. Add to saute pan along with garlic, salt and black pepper. Cook for 3-4 minutes over medium heat, stirring occasionally. Remove from heat. Add goat cheese, tomatoes and basil. Mix and cool.
Fill your chicken breasts halfway with the mixture. Roll them up and secure the ends with toothpicks. NOTE: Make sure you are soaking your toothpicks while you are mixing everything together or else they will singe and burn on the grill. Brush both side of the chicken with olive oil, sprinkle some extra salt and pepper over those bad boys and then grill them over medium heat for 8-12 minutes. Give them a turn about halfway through.