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Stuffed Chicken Breasts With Tomato Salad
- 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:View on Real Simple
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