Artichoke-Stuffed Chicken Breasts

To make the stuffing:

In a 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 the heat. Add the goat cheese, 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 tow sheets of plastic wrap and with a meat mallet or the 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 the breasts over direct/medium heat until the meat juices run clear and the cheese is melted, 8-12 minutes, turning once halfway through grilling time. Remove from the grill and carefully remove toothpicks. Serve warm.