Artichoke-Feta Stuffed Chicken Breasts

Another flavorful chicken dish for your sampling pleasure.  The artichoke in this is very subtle and not at all overpowering if you're not used to eating it.  For the "glaze" you can any flavored balsamic vinegar.  I used a cherry-flavored one. 

Artichoke-Feta Stuffed Chicken Breasts

3 chicken breasts
3 oz crumbled feta
2-3 artichoke hearts (canned)
1 tbsp minced fresh rosemary
few turns of fresh cracked black pepper
1/2 tsp salt
balsamic vinegar
toothpicks

Chop the artichoke into smaller pieces. 

Mince the fresh rosemary.

In a medium-sized bowl, mix up the feta, artichoke, and rosemary.  Add in black pepper and salt, then set aside.

Butterfly each of the chicken breasts and then pound them a bit flatter.

Place a third of the artichoke-feta mixture on each of the breasts in the middle.

Roll the ends up the chicken around the filling and secure with toothpicks.

Place the rolls in an aluminum covered baking dish (for easier clean up) and cover with foil.

You want to par-bake the chicken in the oven for 10 minutes at 425 degrees, it helps to secure the chicken so it doesn't unroll when you finish them in a skillet.

Remove the chicken rolls and place in a lightly oiled skillet over medium-high heat.  Cook, turning occasionally, to brown on multiple sides.

Then pour balsamic vinegar over the rolls and turn them to coat.  Apply vinegar until you reach a level of coating you like.  I pour a bit extra to heat in the skillet to use as a sauce.

NOTES

For anyone doing South Beach, this is a Phase 1-friendly food.

A fig balsamic would make a nice glaze for this, or for a lighter taste, try white balsamic instead.

I used canned artichoke hearts and plain feta, but you could just as easily used jarred artichokes and herbed feta.