Stuffed Chicken Breasts with Tomato Salad

By bdeedman

Ingredients

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

Preparation

Step 1

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