Ingredients

How to make it

  • 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.

Reviews & Comments 9

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  • conner909 5 years ago
    Thanks for the info...my girlfriend and I used to go to the Garlic Festival in Gilroy Calif. each year....never did try their Garlic ice cream!
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    " It was excellent "
    peacekeeper0 ate it and said...
    I tried this one for lunch and it was amazing, I'm surprised that anyone rated it under a 5, I sorely disagree. A++++!
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  • conner909 6 years ago
    This looks really good....do you use marinated artichokes or regular ones?
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    " It was excellent "
    auntybea ate it and said...
    Sounds delish!
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    " It was excellent "
    m2googee ate it and said...
    Looks wonderful!
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    " It was excellent "
    linebb956 ate it and said...
    U have gotten my attention with all your great recipes today... Thanks for posting..
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    " It was excellent "
    chefmeow ate it and said...
    Sounds fabulous. Great post. You have my 5.
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    " It was excellent "
    sparow64 ate it and said...
    Love it! Thanks for sharing
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    " It was good "
    turtle66 ate it and said...
    sounds yummy.
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