Stuffed Chicken Breast with Tomato Salad from Real Simple

This one is a keeper. I’d serve in the fall with roasted veggies.

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

salt and pepper

2  beefsteak tomatoes, cut into bite-size pieces

1  shallot, thinly sliced

1 tablespoon red wine vinegar

8 whole wheat baguette slices, toasted (optional)

Directions

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 whole wheat baguette slices, if using.