Stuffed Chicken Breasts with Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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) |
Directions:
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. Substitution: If you don't care for artichokes, try stuffing the chicken breasts with one of the following: olive tapenade; Feta and pine nuts; or roasted red peppers and Parmesan.
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