Stuffed Chicken Breasts With Tomato Salad Recipe

Name: Stuffed Chicken Breasts With Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Kosher salt and pepper; 2 beefsteak tomatoes, cut into bite-size pieces; 1 shallot, thinly sliced; 1 tablespoon red wine vinegar; 8 baguette slices, toasted (optional)

Servings: persons

1
Mix the artichokes, parmesan, and 1 tablespoon of the thyme in a small bowl.
2
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.
3
Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
4
Mix the tomatoes, shallot, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil and thyme in a large bowl.
5
Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.
6
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.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Chicken Breasts With Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Stuffed Chicken Breasts With Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions