Rating: 3.5 stars
288 Ratings
  • 1 star values: 34
  • 2 star values: 65
  • 3 star values: 49
  • 4 star values: 44
  • 5 star values: 96
Sara Quessenberry

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Credit: John Kernick

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.

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  • 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.

Nutrition Facts

301 calories; calories from fat 39%; protein 38g; carbohydrates 7g; sugars 3g; fiber 1g; fat 13g; saturated fat 3g; sodium 699mg; cholesterol 96mg.
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