Stuffed Chicken Breasts with Tomato Salad

Stuffed Chicken Breasts with Tomato Salad Recipe
Photo: Marcus Nilsson

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 15 Minutes

Nutritional Information

Calories 301
Caloriesfromfat 39 %
Protein 38 g
Carbohydrate 7 g
Sugars 3 g
Fiber 1 g
Fat 13 g
Satfat 3 g
Sodium 699 mg
Cholesterol 96 mg

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)

Preparation

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 3/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a 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, 1/4 teaspoon salt, 1/4 teaspoon 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.

Substitution: If you don't care for artichokes, try stuffing the chicken breasts with one of the following: olive tapenade; Feta and pine nuts; or roasted red peppers and Parmesan.

Sara Quessenberry,

Real Simple

June 2008
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