CHICKEN BREASTS SIMPLE AND EASY AND ENJOYABLE DAN

GRILLED CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS: by CHEF DAN:
Serves 4

INGREDIENTS:

4 boneless skinless chicken breast

MARINATE:
2 tablespoons olive oil
4 garlic cloves, minced
1/2-teaspoon fennel seeds
1 teaspoon coriander

FILLING:
1/2-cup chopped marinated artichokes
1/2-cup chopped marinated sun-dried tomatoes garlic cloves, minced
6 ounces feta cheese
2 teaspoons olive oil

DIRECTIONS:

1. In gallon zip-lock bag, combine olive oil, garlic, fennel seeds, and coriander to create a marinate.
2. With a sharp knife, cut a pocket into each chicken breast before placing it in the marinate.
3. Refrigerate for at least 4 hours and all-night ok.
4. Combine the feta cheese, sun-dried tomatoes, artichoke hearts and olive oil to make the filling.
5. Remove the chicken from the marinate and fill the pockets with the feta cheese mixture.
6. Using toothpicks to secure the edges of the pockets closed.
7. On pre-heated grill cook 10-12 minutes or until internal temperature reaches 165 degrees.

ENJOY DAN: BON-APPETITE!!