Recipe: Artichoke-Stuffed Chicken Breast

Artichoke-stuffed chicken breasts

For the stuffing:
2 tbsp olive oil
1 tsp dried thyme
1/4 - 1/2 tsp crushed red pepper flakes
1 jar (7 ounces) artichoke hearts
2 tsp minced garlic
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
3 ounces fresh goat cheese
3 tbsp minced sun-dried tomatoes (oil-packed)
2 tbsp finely chopped fresh basil
4 large boneless checken breast halves (about 8 ounces each)
Olive oil
Kosher salt
Freshly ground black pepper

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.


Flatten chicken breasts between two sheets of wax paper with meat mallet (or the back of a pan) to 1/4 inch thick. Spread each with one quarter of the stuffing. Fold the breasts in half and skewer closed with toothpicks. Brush or spray both sides with olive oil and season with salt and pepper. Grill the breasts over direct medium heat until done - 8 to 12 minutes.