Parmesan Artichoke Stuffed Chicken Breasts - cooking recipe

Ingredients

1 (6 1/2 ounce) jar artichoke hearts, chopped and drained
2 tablespoons parmesan cheese, shredded
1 tablespoon thyme leaves
4 boneless skinless chicken breasts
1 teaspoon extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Mix the artichokes, Parmesan, and thyme in a small bowl.
Cut a 2-inch pocket in the thickest part of each chicken breast.
Stuff a quarter of the artichoke mixture into each pocket.
Rub the breasts with EVOO and and season with salt and pepper.
Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.