go ahead. stuff a chicken!

I was so preoccupied yesterday, I forgot to post Alex’s great chicken recipe. The weather is getting a little cooler and maybe you feel a need to be creative in the kitchen. Well, here’ something you can play around with and impress the family. This may look like a lot of work, but once you get it together, you grill it and in my family, that means someone else does that.
Ok, Patti, you’ve been DYING for me to send you this recipe right? Well, as I mentioned before, I needed to make a few tweaks to improve the flavors and make it my own. It was a fun dish to make and it requires a little more skill as you need to “stuff” the chicken, then seal it off, then grill it without losing all the tasty goodness!
Ok, ok… enough talk. Let’s get down to business. Here’s what you need:
For the Stuffing:
2 T extra virgin olive oil
1 t dried thyme (or about 3-4 t of fresh thyme)
1/4 t crushed red pepper flake
1 jar (7 ounces) artichoke hearts (rinsed, drained, and coarsely chopped)
2 t minced garlic
1/4 t kosher salt
1/4 t ground black pepper
3 ounces of goat cheese (crumbled)
6 T of minced sun-dried tomatoes (oil packed)
1/2 C freshly grated parmesan cheese
2 T finely chopped fresh basil
4 large boneless skinless chicken breast
Extra Virgin Olive Oil
Kosher Salt
Freshly Ground Black Pepper
To make the stuffing:
In a saute pan over medium-high heat combine the olive oil, thyme, and red pepper flakes. Warm the ingredients for 1 to 2 minutes. Once warmed, add artichoke, garlic, salt, and pepper. Cook for 3-4 minutes, stirring occasionally. Remove from heat and in medium bowl add mixture to goat cheese, sun-dried tomatoes, basil, and parmesan cheese. Mix ingredients well and set aside to cool.
(Now the good thing about this recipe is you can stop here if you like. This is a great dip, or topper to crackers, grilled peta, etc.)
Rinse the chicken under cold running water and pat dry with paper towels. Place each breast between two pieces of plastic wrap and with a meal mallet pound the chicken flat to a thickness of about 1/4 inch. Take the pounded breasts and spread about 1/4 of the mixture in the center of each breast. Fold the breasts in half over the stuffing and use toothpicks to skewer the sides closed. Brush all sides of the chicken with Extra Virgin Olive Oil and season with salt and pepper.
Over a medium fire, grill the chicken breasts until the chicken is cooked and the cheese is melted. It should take about 8-12 minutes total, make sure to turn the chicken only once half way through the cooking time.
Remove from grill and let rest for a few minutes. When cool enough, remove toothpicks and enjoy!

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