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
• 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)

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.

hearts, parmesan, thyme, chicken breasts, extravirgin olive oil, kosher salt, beefsteak tomatoes, shallot, red wine vinegar, baguette

Taken from www.myrecipes.com/recipe/stuffed-chicken-breasts-with-tomato-salad (may not work)