-
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 saute pan and heat over medium high heat, before pan gets to hot add garlic. Do not brown garlic. Saute 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.
