In skillet mix oil, thyme, and pepper flakes. Set the pan over medium high heat to warm the mixture for 1-2 minutes.
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.
Add cheese, tomatoes, and basil. Allow to cool.
Rinse chicken in cold water and pat dry. Place between 2 sheets of plastic wrap and point with mallet to 1/4 inch thick.
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.
Grill over medium heat 8-12 minutes (or until juices run clear), turning halfway through.
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