Serves: 4
Total Calories: 137
TO MAKE THE STUFFING: In a medium sauté 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 two sheets of plastic wrap and, with a meat mallet or the back of 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 to 12 minutes, turning once halfway through grilling time. Remove from the grill and carefully remove the toothpicks. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Artichoke-Stuffed Chicken Breasts recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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