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Stuffed Chicken Breasts With Tomato Salad


Stuffed Chicken Breasts With Tomato Salad Recipe

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
  • 2 kosher salt and pepper
  • 1 beefsteak tomatoes, cut into bite-size pieces
  • 1 tablespoon shallot, thinly sliced
  • 8 red wine vinegar
Directions:
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