Artichoke-Stuffed Grilled Chicken Breasts

Stuffing:

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

Rinse the 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 back of a small pan, pound to flatten to a thickness of about 1/4 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 breasts over direct medium heat until the meat juices run clear and the cheese is melted, about 8-12 minutes, turning once halfway through grilling time. Remove from grill, carefully remove toothpicks and serve.