Artichoke Stuffed Chicken Breasts

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  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) crushed red pepper flakes
  • 7 ounce(s) canned artichoke hearts
  • 2 teaspoon(s) minced garlic
  • 1/4 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) black pepper
  • 3 ounce(s) goat cheese or feta crumbled
  • 3 tablespoon(s) sun-dried tomatoes oil packed, minced
  • 4 large chicken breast halves


  1. In skillet mix oil, thyme, and pepper flakes. Set the pan over medium high heat to warm the mixture for 1-2 minutes.
  2. Drain, rinse, and coarsely chop the artichokes and add to pan along with garlic, salt, and pepper. Cook for 3-4 minutes, stirring occasionally. Remove from heat.
  3. Add cheese, tomatoes, and basil. Allow to cool.
  4. Rinse chicken in cold water and pat dry. Place between 2 sheets of plastic wrap and point with mallet to 1/4 inch thick.
  5. Over each breast spread 1/4 of the stuffing. Fold over and use toothpicks to close sides. Brush with olive oil and season with salt and pepper.
  6. Grill over medium heat 8-12 minutes (or until juices run clear), turning halfway through.
May 2011

This recipe is a personal recipe added by sbrand1 and has not been tested or endorsed by MyRecipes.

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