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- 9-ounce package frozen artichoke hearts, thawed
- 1 cup flat-leaf parsley
- 1/2 cup fresh basil leaves
- 1/2 cup toasted walnuts
- 1 clove garlic
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 teaspoon salt, plus additional for seasoning chicken
- 1/2 teaspoon black pepper, plus additional for seasoning chicken
- 3/4 cup extra virgin olive oil, plus extra for drizzling
- 1 cup grated Parmesan cheese
- 6 boneless chicken breasts
- 6 ounces goat cheese
View Full Recipe at Southern Boy Dishes
.%20Season%20chicken%20breasts%20with%20salt%20and%20pepper%20and%20drizzle%20with%20olive%20oil.%3C/p%3E%3Cp%3E5.%20Transfer%20chicken%20to%20grates%20and%20grill%20for%204%20to%205%20minutes%20on%20each%20side%20until%20internal%20temperature%20reaches%20165%20degrees.%20Let%20rest%20for%205%20minutes%20and%20serve.2.2%3C/p%3E%3Cp%3Ehttp://www.southernboydishes.com/2014/06/06/grilled-chicken-breast-stuffed-with-artichoke-pesto/%3C/p%3E%3Cp%3EI%20grew%20up%20in%20small%20town%20Mississippi%20eating%20traditional%20southern%20fare.A%20lifelong%20foodie,%20I%20started%20cooking%20and%20experimenting%20with%20food%20at%20a%20very%20young%20age.%20I%20started%20Southern%20Boy%20Dishes%20as%20a%20creative%20outlet%20and%20a%20way%20to%20share%20my%20love%20of%20food.%3C/p%3E%3Cp%3ELatest%20posts%20by%20Bill%20Harris%20(see%20all)%3C/p%3E){kind=link}