Instructions: To make the Stuffing: In a medium saute pan combine the olive oil, thyme, and red pepper flakes. Set the pan over medium-high heat to warm the mixture for 1 to 2 minutes. Drain, rinse, and coarsely chop the artichokes and add along with the garlic, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally. Remove from the heat. Add the goat cheese, sun-dried tomatoes, and basil. Mix to evenly distribute the ingredients and allow to cool.

Rinse the chicken breasts under cold water and pat dry with paper towels. Place each breast between two sheets of plastic wrap and, with a meat mallet or back of a small pan, pound 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 spray both sides with olive oil and season with salt and pepper.

Grill the breasts over Direct Medium heat until the meat juices run clear and the cheese is melted, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill and carefully remove the toothpicks. Serve warm.

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 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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