Artichoke stuffed chicken breasts

By t1bishop

A tasty departure from the ordinary. If flare-ups occur, finish these breasts over indirect medium heat.

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Ingredients

• FOR THE STUFFING:
• 2 tbls EVOO
• 1 tsp dried thyme
• 1/4 esp red pepper flakes
• 1 jar (7 ounces) artichoke hearts
• 2 tsp minced garlic
• 1/4 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 3 ounces frsh goat cheese, crumbled
• 3 tbls minced sun-dried tomatoes, oil-packed
• 2 tlbp finely chopped fresh basil
• 4 large boneless chicken breast halves (with skin), about 8 ounces each
• EVOO
• Kosher salt
• Fresh ground pepper

Details

Servings 4

Preparation

Step 1

To make stuffing: In medium saute pan combine the olive oil, thyme and red pepper flakes. Set the pan over medium high heat to warm the mixture for 1 to 2 minutes. Drain, rinse, and coarsely chop the artichokes and add along with the garlic, salt and pepper. Cook for 3 to 4 minutes stirring occasionally. Remove from heat. Add goat cheese, sun-dried tomatoes and basil. Mix to evenly distribute the ingredients and allow to cool.

Rinse chicken breasts under cold water and pat dry with paper towels. Place each breast between two sheets of plastic wrap and with a meat mallet or the back of a small pot, pound to flatten to a thickness of about 3/4 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 or spray both sides with olive oil and season with salt and pepper.

Grill the breasts over direct medium heat until the meat juices run clear and the cheese is melted, 8 to 12 minutes turning once halfway through grilling time. Remove from the grill and carefully remove the toothpicks. Serve warm.