Prep Time: 30 mintes
Cook Time: 15 minutes
Note: These breasts can easily be assembled in the morning. Simply cover with plastic wrap until ready to grill.
4 boneless, skinless chicken breasts
3 tablespoons of olive oil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 6.5 ounce jar artichoke hearts (oil-packed) drained
2 teaspoons garlic minced
coarse salt and freshly ground pepper, to taste
1/4 cup crumbled goat cheese
3 tablespoons sun-dried tomatoes (oil-packed), julienned, drained and chopped
heavy duty round toothpicks
olive oil cooking spray
Heat the grill to medium or heat a grill pan until hot but not smoking. If using a grill pan, coat with cooking spray.
1) In a medium saucepan over medium-high heat, combine olive oil, thyme and red pepper flakes and cook until fragrant; 1 to 2 minutes. Chop the artichokes and add with garlic, salt and pepper; cook for 3 to 4 minutes. Remove from heat and add goat cheese and sun-dried tomatoes; mix well and allow to cool.
2) Rinse chicken breasts and pat dry. Place between to pieces of plastic wrap and using a meat mallet, pound to 1/4 inch thickness. Spread stuffing over one half of each breast; fold over the other half, securing with toothpicks. Spray both sides of the chicken with cooking spray and season with salt and pepper.
3) Grill breasts turning once, until juices run clear and cheese is melted, about 7-8 minutes per side. Note, this takes longer to cook because of the thickness so make sure they are cooked through.
NOTE: make sure to pound your chicken thin so it cooks quicker.