Ingredients:
2 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 (7 ounce) jars artichoke hearts
2 tablespoons finely chopped basil
2 teaspoons minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 ounces crumbled goat cheese
3 tablespoons minced sun-dried tomatoes
4 (8 ounce) boneless chicken breasts, with skin ( ask the meat man at your local supermarket to do this)
Directions:
in a saute pan, cook oil, thyme, and pepper flakes over med-high heat for 1-2 minutes. Drain, rinse, and coarsely chop artichoke heats and add them to the saute pan along with the garlic, salt and pepper and cook 3-4 min more. Remove from heat stir in goat cheese, tomato and basil. Mix evenly and allow to cool to room temperature.
Between 2 sheets of plastic wrap, pound chicken breast to 1/4 in thick. Place breasts skin side down and spread 1/4 of the stuffing over each breast, fold breasts in half and hold closed with toothpicks.
Brush or spray with olive oil, season with kosher salt and pepper, and grill over med heat until cheese melts and chicken is fully cooked.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.