Stuffed Chicken Breasts With Tomato Salad

Stuffed Chicken Breasts With Tomato Salad
John Kernick
RealSimple.com
Serves 4
preparation
20
minutes
cooking
35
minutes

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.
  2. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket.
  3. Rub the chicken breasts with 1 teaspoon of the oil and season with ¾ teaspoon salt and ¼ teaspoon pepper.
  4. Heat grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
  5. Mix the tomatoes, shallot, vinegar, ¼ teaspoon each salt and pepper, and the remaining oil and thyme in a large bowl.
  6. Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Protein 38 g
  • Carbohydrate 7 g
  • Sugar 3 g
  • Fiber 1 g
  • Fat 13 g
  • Sat Fat 3 g
  • Sodium 699 mg
  • Cholesterol 96 mg
What does this mean? See Nutrition 101.