Saturday, January 31, 2009

Stuffed Chicken Breasts with Tomato Salad

1 6.5 oz jar artichoke hearts; drained and chopped
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leaves
4 6-oz boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon EVOO
salt & pepper
2 beefsteak tomatoes, cut into bite sized pieces
1 shallot, thinly sliced
1 TBSP red wine vinegar
8 baguette slices, toasted

Mix artichokes, parmesan, and 1 TBSP of thyme in 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 tsp of oil and season with 3/4 tsp salt and 1/4 tsp pepper.
Heat a pan to medium. Grill chicken, turning once, until cooked through, 6-7 minutes per side.
Mix tomatoes, shallot, vinegar, 1/4 tsp salt, 1/4 tsp pepper, and remaining oil & thyme in a bowl. Slice chicken, and serve with tomato salad and baguette slices.

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