Artichoke Stuffed Chicken Breasts

Ingredients

• 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

Preparation

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.