Artichoke-Stuffed Chicken Breasts

• servings: 4 servings
• active time: 15 minutes
• total time: 27 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

¼ teaspoon crushed red pepper flakes

1 jar (7 ounces) artichoke hearts, drained, rinsed, and coarsely chopped

2 teaspoons minced garlic cloves

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 ounces/85 grams goat cheese, crumbled

3 tablespoons drained and minced oil-packed sun-dried tomato halves

2 tablespoons finely chopped fresh basil leaves

4 boneless chicken breasts halves (with skin), each about 8 ounces

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Directions

Step 1

In a medium skillet combine the oil, thyme, and red pepper flakes. Heat over medium-high heat to warm the oil mixture for 1 to 2 minutes. Add the artichokes and add to the pan along with the garlic, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally. Remove from the heat and let cool. Add the goat cheese, sun-dried tomatoes, and basil and mix well.

Step 2

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Step 3

Place each chicken breast between two sheets of plastic wrap and, with a meat mallet or the back of small pan, pound to flatten to an even thickness of about ¼-inch. Place the breasts, skin side down, and spread each one with a quarter of the stuffing. Fold the breasts in half over the stuffing and use toothpicks to skewer the sides closed. Brush both sides with oil and season with salt and pepper.

Step 4

Brush the cooking grates clean. Grill the chicken breasts over direct medium heat, with the lid closed, until the juices run clear and the cheese is melted, 8 to 12 minutes, turning once. If flare-ups occur, finish grilling the breasts over indirect heat. Remove from the grill and carefully remove the toothpicks. Serve warm.

Nutrition

• Calories: calories