Food Recipes Stuffed Chicken Breasts With Tomato Salad 3.4 (288) 5 Reviews By Sara Quessenberry Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email RealSimple.com. Photo: John Kernick Hands On Time: 20 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts 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 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 ¾ teaspoon salt and ¼ teaspoon pepper. Heat 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, ¼ teaspoon each salt and 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. Rate it Print Nutrition Facts (per serving) 301 Calories 13g Fat 7g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 301 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 96mg 32% Sodium 699mg 30% Total Carbohydrate 7g 3% Total Sugars 3g Protein 38g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.