Artichoke Stuffed Chicken Breasts with Tomato Salad
From clovequeen 15 years ago
- 6 minutes to make
- Serves 4
This easy recipe came from Real Simple but I love it so much I have to share it! It's a great spin on the regular ole' chicken thrown on the grill.
Ingredients
- 1 6.5-ounce jar artichoke hearts, drained and chopped shopping list
- 2 tablespoons grated Parmesan shopping list
- 2 tablespoons fresh thyme leaves shopping list
- 4 6-ounce boneless, skinless chicken breasts shopping list
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil shopping list
- kosher salt and pepper shopping list
- 2 beefsteak tomatoes, cut into bite-size pieces shopping list
- 1 shallot, thinly sliced shopping list
- 1 tablespoon red wine vinegar shopping list
- 8 baguette slices, toasted (optional) shopping list
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.
The Rating
Reviewed by 10 people-
Love it! Thanks for sharing
sparow64
in Sweetwater loved it
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Sounds fabulous. Great post. You have my 5.
chefmeow
in Garland loved it
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U have gotten my attention with all your great recipes today... Thanks for posting..
linebb956
in La Feria loved it
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