Artichoke-Stuffed Chicken Breasts | Poultry Recipes | Weber Grills

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• 1 jar (7 ounces) artichoke hearts, drained, rinsed, and coarsely chopped
• 2 teaspoons minced garlic cloves
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 ounces/85 grams goat cheese, crumbled
• 3 tablespoons drained and minced oil-packed sun-dried tomato halves
• 2 tablespoons finely chopped fresh basil leaves
• 4 boneless chicken breasts halves (with skin), each about 8 ounces
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper