Stuffed Chicken Breasts with Tomato Salad

Stuffed Chicken Breasts with Tomato Salad
Photo by Marcus Nilsson

Ingredients

  • 1 6.5-ounce jar artichoke hearts, drained and chopped
  • 2 tablespoons fresh thyme leaves
  • 8 baguette slices, toasted (optional)
  • Kosher salt and pepper
  • 8 baguette slices, toasted (optional)
  • 1 tablespoon red wine vinegar
  • 8 baguette slices, toasted (optional)
  • + 15 more ingredients
    • 1 tablespoon red wine vinegar
    • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 4 6-ounce boneless, skinless chicken breasts
    • 2 beefsteak tomatoes, cut into bite-size pieces
    • 1 shallot, thinly sliced
    • 2 tablespoons fresh thyme leaves
    • 1 6.5-ounce jar artichoke hearts, drained and chopped
    • 4 6-ounce boneless, skinless chicken breasts
    • 2 tablespoons grated Parmesan
    • 2 tablespoons grated Parmesan
    • 2 beefsteak tomatoes, cut into bite-size pieces
    • Kosher salt and pepper
    • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
    • 1 shallot, thinly sliced

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 te...

View full recipe at My Recipes

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