Your favorite dip meets your favorite protein. The flavors here are infallible. 

Total Time: 45 minutes
Servings: 2


  • Cherry Grilling Planks
  • 2 boneless Chicken Breasts
  • 2 Tbsp. Capers
  • 2 Tbsp. Parsley
  • 2 Garlic cloves
  • 1 Lemon zested, juice reserved

For the filling

  • ¼ cup Feta, crumbled
  • 6 Artichoke Hearts
  • Pinch Salt and Pepper
  • 1 cup fresh Spinach

Chef's Tip

You can substitute frozen spinach for fresh here. Just make sure to squeeze out as much moisture as you can before making the filling.


  1. Preheat your grill to 400˚ – 450˚ F. Soak planks in warm water for about 15 minutes. 
  2. For the filling – combine the feta, artichokes, salt, pepper, spinach, and lemon juice in a food processor. Puree smooth and set aside.
  3. Lay each chicken breast on a cutting board. Use a pairing knife to make a horizontal incision in the side of each breast. Use the tip of the knife to make a cavity in the chicken large enough to hold half of the filling.
  4. Fill each breast with the spinach artichoke filling and season the outside with salt and pepper.
  5. Set the chicken on the planks, and place on the grill, close the lid and cook for 15 – 20 minutes or until cooked through.
  6. While the chicken cooks, finely mince the garlic with the capers, parsley, and lemon zest.
  7. Sprinkle some of the caper mixture on each chicken breast to serve.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Grilling Planks