Instructions
- In a medium skillet combine the oil, thyme, and red pepper flakes. Heat over medium-high heat to warm the oil mixture for 1 to 2 minutes. Add the artichokes and add to the pan along with the garlic, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally. Remove from the heat and let cool. Add the goat cheese, sun-dried tomatoes, and basil and mix well.
- Prepare the grill for direct cooking over medium heat (350° to 450°F) .
- Prepare the grill for cooking over medium heat (400°F) .
- Place each chicken breast between two sheets of plastic wrap and, with a meat mallet or the back of small pan, pound to flatten to an even thickness of about (¼-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 both sides with oil and season with salt and pepper.
- Brush the cooking grates clean. Grill the chicken breasts over direct medium heat, with the lid closed, until the juices run clear and the cheese is melted, 8 to 12 minutes, turning once. If flare-ups occur, finish grilling the breasts over indirect heat. Remove from the grill and carefully remove the toothpicks. Serve warm.
- Brush the cooking grates clean. Grill the chicken breasts over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , and the cheese is melted, 8 to 12 minutes, turning once. Remove from the grill and carefully remove the toothpicks. Serve warm.
- Brush the cooking grates clean. Grill the chicken breasts over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F , and the cheese is melted, 8 to 12 minutes, turning once. Remove from the grill and carefully remove the toothpicks. Serve warm.
Stuffing
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