Stuffed Chicken Breasts With Tomato Salad

Stuffed Chicken Breasts With Tomato Salad Photo: John Kernick
Hands On Time:
20 mins
Total Time:
35 mins
4 serves


  • 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)


  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.

Nutrition Facts (per serving)

301 Calories
13g Fat
7g Carbs
38g Protein
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.

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