Stuffed Chicken Breasts With Tomato Salad

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Photo by John Kernick
Stuffed Chicken Breasts With Tomato Salad 3.4 288 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 301 calories
    • Calories 39 calories from fat
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 96 mg
    • Sodium 699 mg
    • Protein 38 g
    • Carbohydrate 7 g
    • Sugar 3 g
    • Fiber 1 g

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.

Ingredients

  1. Check 1 6.5-ounce jar artichoke hearts, drained and chopped
  2. Check 2 tablespoons grated Parmesan
  3. Check 2 tablespoons fresh thyme leaves
  4. Check 4 6-ounce boneless, skinless chicken breasts
  5. Check 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  6. Check kosher salt and pepper
  7. Check 2 beefsteak tomatoes, cut into bite-size pieces
  8. Check 1 shallot, thinly sliced
  9. Check 1 tablespoon red wine vinegar
  10. Check 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.
  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.

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