Artichoke Stuffed Chicken

If you want to grill something delicious, try this! There are a few ingredients you'll have to buy, but once you have them you can make this all the time. So easy and it is one of our favorite grilling recipes! (Don't let the long list of directions scare you...it's really really simple)

2 Tbsp extra virgin olive oil
1 tsp dried thyme
¼ tsp crushed red pepper flakes
1 jar (7 oz) artichoke hearts
2 tsp minced garlic
¼ tsp kosher salt
¼ tsp coarse ground black pepper
3 oz feta cheese, crumbled
3 Tbsp minced sun-dried tomatoes (oil-packed)
2 Tbsp finely chopped fresh basil
4 large boneless chicken breasts
Extra virgin olive oil
Kosher salt
Coarse ground black pepper


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

Rinse the chicken breasts under cold water and pat dry with paper towels. Place each breast between 2 sheets of plastic wrap and, with a meat mallet or the back of a small pan, pound to flatten to a thickness of about ¼ inch. Place the breast skin side down, and spread each one with a quarter of the stuffing. Fold the breast 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.

Makes 4 servings.