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ARTICHOKE-STUFFED CHICKEN BREASTS
ORIGINALLY POSTED ON WEBER
|For the Stuffing:|
|2 Tbsp.||Extra-virgin olive oil|
|1 Tsp.||Dried thyme|
|1/4 Tsp.||Crushed red pepper flakes|
|1 jar (200 grams)||Artichoke hearts, drained, rinsed and coarsely chopped|
|2 Tsp.||Minced garlic cloves|
|1/4 Tsp.||Kosher salt|
|1/4 Tsp.||Freshly ground black pepper|
|85 grams||Goat cheese, crumbled|
|3 Tbsp.||Drained and minced oil-packed sun-dried tomato halves|
|2 Tbsp.||Finely chopped fresh basil leaves|
|For the Recipe:|
|4||Boneless chicken breasts halves (with skin), each about 225 grams|
|Extra-virgin olive oil|
|Freshly ground black pepper|
- 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 (180°C to 230°C).
- 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 0.5 centimetre. 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.
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