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Stuffed Chicken Breasts with Tomato Salad

Photo: Marcus Nilsson
Prep time 20 mins
Other time 15 mins
Yield Makes 4 servings


  • 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)

Nutrition 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

How to Make It

  1. 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.