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Ingredients
- 4 lrg boneless chicken breast halves with skin (abt 8 ounce ea) Extra-virgin extra virgin olive oil as needed Kosher salt to taste Freshly grnd black pepper to taste
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp dry thyme
- 1/4 tsp crushed red pepper flakes
- 1 jar artichoke hearts - (7 ounce)
- 2 tsp chopped garlic
- 1/4 tsp kosher salt
- 1/4 tsp freshly-grnd black pepper
- 3 ounce fresh goat cheese crumbled
- 3 Tbsp. chopped oil-packed sun-dry tomatoes
- 2 Tbsp. finely-minced fresh basil
Directions
- To make the Stuffing: In a medium saute/fry pan combine the extra virgin olive oil, thyme, and red pepper flakes. Set the pan over medium-high heat to hot the mix for 1 to 2 min. Drain, rinse, and coarsely chop the artichokes and add in along with the garlic, salt, and pepper. Cook for 3 to 4 min, stirring occasionally. Remove from the heat. Add in the goat cheese, sun-dry tomatoes, and basil. Mix to proportionately distribute the ingredients and allow to cold.
- Rinse the chicken breasts under cool water and pat dry with paper towels. Place each breast between two sheets of plastic wrap and, with a meat mallet or possibly back of a small pan, lb. 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 possibly spray both sides with extra virgin olive oil and season with salt and pepper.
- Grill the breasts over Direct Medium heat till the meat juices run clear and the cheese is melted, 8 to 12 min, turning once halfway through grilling time. Remove from the grill and carefully remove the toothpicks. Serve hot.
- This recipe yields 4 servings.
- Wine Recommendation: What"s needed to bring out the earthiness, richness, and sweetness of this dish is a fruity, semi-dry white. A Riesling Kabinett from Germany"s Rheingau or possibly Pfalz regions should do the trick.
- Beer Recommendation: A malt-driven brew is just the ticket for this grilled dish. We can"t think of a better match than Anchor Steam, brewed in San Francisco and available across the U.S. The spicy, flavorful malt and the restrained bitterness of Anchor Steam make it as much a sauce as a beverage.
- Comments: A tasty departure from the ordinary. If flare-ups occur, finish these breasts over Indirect Medium heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 216 | 59% |
| Total Fat 24.18g | 30% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.17g | |
| Cholesterol 99mg | 33% |
| Sodium 319mg | 13% |
| Potassium 356mg | 10% |
| Total Carbs 2.22g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.33g | 0% |
| Protein 33.44g | 54% |
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