Stuffed Chicken Breasts With Tomato Salad Recipe

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Ingredients

1 6.5-ounce jar artichoke hearts, drained and chopped
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leaves
4 6-ounce boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon extra-virgin olive oil
kosher salt and pepper
2 beefsteak tomatoes, cut into bite-size pieces
1 shallot, thinly sliced
1 tablespoon red wine vinegar
8 baguette slices, toasted (optional)

Preparation

Step 1

1.Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.
2.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 chicken breasts with 1 teaspoon of the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
3.Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
4.Mix the tomatoes, shallot, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil and thyme in a large bowl.
5.Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.