Stuffed Chicken Breasts With Tomato Salad

By ahamel

Ingredients

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

Details

Servings 2

Preparation

Step 1

1.Mix the artichokes, Parmesan, and 1/2 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 1/2 teaspoon of the oil and season with salt 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, salt, 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.