Goat Cheese and Sundried Tomato-Stuffed Chicken Rolls

8 skinless, boneless chicken thighs
1/2 tub (57 g) crumbled feta cheese
1/4 cup sundried tomatoes, blanched and thinly sliced
1/2 Tbsp chooped fresh thyme
toothpicks to secure
1 Tbsp pure olive oil

Lightly oil grill and preheat barbeque to medium-high.

Place thighs, smooth side down, on a cutting board. Divide cheese crumbles, sundried tomatoes and thyme evenly between the thighs. Fold the ends snugly toward the centre of each and secure with thoothpicks. Lightly brush with oil and place on grill. Close lid and cook until chicken is firm and cooked through, 20 to 25 minutes or until chicken reaches an internal temperature of 170 F (77 C). Turn as needed to brown evely on all sides. Season to taste with salt and pepper.

10 min prep time. Serves 4.