Prep time: 20 mins | Cook time: 25-30 mins | Serves: 4
Ingredients
The Filling:
- 1 Jar (6 oz) Marinated Artichoke Hearts, drained and chopped
- 1/2 Cup Shredded Cheddar Cheese
- 1 TBSP Seasoned Bread Crumbs
The Chicken:
- 4 Whole Split Boneless Skinless Chicken Breasts (flattened to 1/4 inch thickness)
- Toothpicks (soaked in water for 10 minutes to prevent burning)
The Sauce:
- 2 TBSP Butter or Margarine
- 1-1/2 TBSP Flour
- 1 TSP Instant Chicken Bouillon
- 1 TSP Chopped Chives
- 1/2 TSP Salt
- 1/8 TSP Pepper
- 1/2 Cup Light Cream
- 1/2 Cup Water
Instructions
1. Preparation
- Flatten: Ensure your chicken breasts are pounded to an even 1/4 inch thickness so they cook uniformly.
- Stuff: Combine the chopped artichokes, shredded cheddar, and bread crumbs in a bowl. Place 1/4 of the mixture into the center of each chicken breast. Roll the chicken tightly, tucking in the ends, and secure with the soaked toothpicks.
2. Set Up the Grill (Two-Zone)
- Gas Grill: Ignite one side of your burners to high and leave the other side off. Adjust the lit side until the grill reaches an internal temperature of about 375°F–400°F.
- Charcoal Grill: Pile hot coals on one side of the grill to create a concentrated heat zone, leaving the other side empty to create a cooler zone.
3. Cook
- Indirect Stage: Place the chicken rolls seam-side down on the cool side of the grill (away from direct flames). Close the lid. This allows the heat to circulate like an oven, cooking the chicken through without burning the exterior. Cook for roughly 20–22 minutes.
- Make the Sauce: While the chicken is on the grill, combine the sauce ingredients in a small saucepan on your kitchen stove over medium heat. Whisk until smooth and thickened. Set aside and keep warm.
- Direct Stage: Check the internal temperature of the chicken. Once it reaches approximately 140°F, move the rolls to the hot side of the grill. Sear for 2–3 minutes per side to achieve a nice golden-brown grill mark.
4. Finish & Serve
- Glaze: During the final minute on the direct heat, lightly brush the sauce over the chicken rolls. Be careful, as the cream in the sauce can cause flare-ups if too much drips onto the coals.
- Rest: Remove the chicken once it reaches a safe internal temperature of 165°F. Transfer to a platter, tent with foil, and let rest for 5–10 minutes.
- Serve: Remove the toothpicks before serving and drizzle the remaining sauce over the top.
