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Stuffed Chicken Breasts With Tomato Salad

John Kernick
Serves 4 Hands-On Time: 20m Total Time: 35m

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. 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.
     
By Sara Quessenberry,  June 2008
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Quick Tip

When substituting dried herbs for fresh ones, use about a third of the amount called for in the recipe.

Nutritional Information

  • Per Serving
  • Calories 301Calories From Fat 39
  • Protein  38g
  • Carbohydrate  7g
  • Sugar  3g
  • Fiber  1g
  • Fat  13g
  • Sat Fat  3g
  • Sodium  699mg
  • Cholesterol  96mg
What does this mean? See Nutrition 101.

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