Artichoke & Almond Stuffed Chicken Breasts

Serving size: 4 | Prep time: 35 min | Cook time: 15 min | Total time: 50 minutes


  • 4 NatureRaised Farms® Boneless Skinless Chicken Breasts
  • 1/3 cup slivered almonds
  • 4 canned artichoke hearts, diced
  • 4 scallions, minced
  • 3½ Tbsp. coconut oil
  • Sea salt & pepper to taste


  1. In dry skillet over medium-low heat, toast almonds for 7-10 minutes or until golden brown. Toss every 2 minutes to avoid burning.
  2. Cool almonds then grind to a meal in food processor.
  3. Sauté vegetables in 1 tablespoon oil over medium-low heat for about 5 minutes or until artichokes are tender.
  4. Remove vegetables from heat. Stir in almond meal, salt, and pepper then set aside.
  5. Create pockets in chicken by making two-inch slices lengthwise into the thickest part of the breasts.
  6. Stuff and seal shut with toothpicks or threaded butcher’s twine, then season outside of breasts with salt and pepper.
  7. Heat coconut oil over medium and sauté the stuffed breasts for 15 minutes or until 165˚F internally, turning once.

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