Artichoke Stuffed Chicken

INGREDIENTS
14 ounce can artichoke hearts
packed in water, drained
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons grated Romano cheese
1 large garlic clove
chopped
2 tablespoons extra-virgin
olive oil
4 boneless, skinless
chicken breasts
about 5 ounces, each
1 teaspoon salt
¼ teaspoon black pepper

DIRECTIONS
1. Place the artichoke hearts, lemon juice,
lemon zest, cheese, garlic and olive oil in a
food processor and process until blended.
2. Place the chicken on a clean cutting
surface. With the tip of a sharp knife, slit
each breast horizontally without cutting all
the way through to create a pocket.
3. Stuff ¼ of the stuffing into each chicken
breast and press the edges to close.
Fasten opening with toothpicks.
4. Season the chicken with salt and pepper.
5. Place the chicken breasts on the
preheated grill. Cook for 6 minutes or
until chicken registers 180° F on meat
thermometer.
6. Remove toothpicks before serving.
Plates needed: Grilling Plates
Preheat temperature: Medium
Estimated cooking time: 6 minutes
servings 4