Chef’s Secrets: Sun-Dried Tomato, Artichoke, Spinach & Feta-Stuffed Chicken Breast

By Chef Marcus Webster

This chicken recipe is worth the effort and is bound to impress.

This chicken recipe is worth the effort and is bound to impress.

Okay now. Don’t look alarmed, folks. This recipe is not as difficult as the title implies. Please don’t be intimidated.

Just lay out all your ingredients and follow the procedure step-by-step. You will be thankful you gave this recipe a try and your family and friends will be impressed that you did. This recipe is worth every minute and ingredient you put into it.

Happy cooking and I hope you all are relishing the start of the summer season!


  • 4 6 oz. skinless chicken breasts


  • 3 oz. olive oil
  • 3 cloves fresh garlic
  • 2 tbsp. parsley
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 3 oz. white wine
  • 1 tbsp. brown sugar
  • salt & pepper to taste


  • 2 oz. yellow onion
  • 2 oz. sun-dried tomato
  • 2 oz. spinach
  • 3 oz. feta cheese
  • 4 canned artichoke hearts, diced small
  • salt & pepper to taste
  • parmesan for garnish


1) Wash off chicken breasts and dry with paper towel. Set aside.

2) Blend the marinade ingredients until pureed.

3) In a shallow container, submerge chicken breasts in half of the marinade, for at least an hour.

4) Reserve the remainder of the marinade for basting.

5) Prepare stuffing by sauteeing onions, sun-dried tomatoes, artichoke and spinach in 1 oz. olive oil for 3-4 minutes.

6) Add feta cheese and a pinch of salt and pepper. Continue to cook for one more minute then set aside and cool.

7) Once stuffing is cool, make a pouch in your chicken breasts by taking a paring knife and gently cutting a slit from the front to the back on the thickest side of the chicken.

8) Place a small portion of the stuffing in each breast and fold back over. If you need to use toothpicks to hold it together, do so.

9) If grilling, make sure you have a hot grill for good sear marks. Spray the grill and place chicken round side down for four minutes.

10) Rotate in the other direction to give you a cross sear mark for good presentation. Let cook for four minutes.

11) Turn chicken over for five minutes or until internal temperature at the thickest part reaches 155 degrees.

12) In a pan covered with foil, the chicken will continue to cook but will remain very juicy and moist this way. Hold in a 170-degree oven for 10 minutes and serve.

13) Sprinkle with parmesan and serve.

Chef Marcus Webster has been a professional chef for over 20 years, starting as a private chef before becoming a corporate chef at the Thousand Oaks-based Auctions in Motion. He is currently the executive chef of Conejo Valley Catering, based in Newbury Park.

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