Goat Cheese and Sun-Dried Tomato-Stuffed Chicken Rolls

• 8 chicken thighs, skinless, boneless
• 0.5 (57 g) container goat's milk, cheese crumbles
• 14 cup sun-dried tomato, blanched and thinly sliced
• 12 tablespoon fresh thyme, chopped
• toothpick, to secure
• 1 tablespoon pure olive oil

1. LIghtly oil grill and preheat barbecue to medium-high.
2. Place thighs, smooth side down, on a cutting board.
3. Divide cheese crumbles, sundried tomatoes, and thyme evenly between thighs.
4. Fold the two ends snugly toward the center of each and secure with tooothpicks.
5. Lightly brush with oil and place on grill.
6. Close lid and cook until chicken reaches an internal temperature of 170F .
7. Turn as needed to brown evenly on all sides.
8. Season to taste with salt and pepper.

chicken, tomato, fresh thyme, olive oil

Taken from www.food.com/recipe/goat-cheese-and-sun-dried-tomato-stuffed-chicken-rolls-371689 (may not work)