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Stuffed Chicken Breasts With Tomato Salad

Stuffed Chicken Breasts With Tomato Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2008

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 .

Quick Tip

Tomato
Select tomatoes that are deeply colored and firm, with a little give, and that have a sweet, woody smell.

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