Savory Stuffed Chicken Breasts With Artichoke And Herb Salad

• 14 ounces artichoke hearts drained and chopped
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh thyme leaves
• 6 ounces boneless, skinless chicken breasts
• 2 teaspoons extra-virgin olive oil tablespoons plus 1
• kosher salt
• pepper
• 2 shallots thinly sliced
• 1 tablespoon red wine vinegar
• 1 cup vegetable broth
• 1/2 cup white wine choice
• 1 clove garlic minced
• 4 cups salad mix bagged herb
• 2 tablespoons parsley minced
• 2 cups chopped tomatoes
• 1/2 lemon juiced

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 non-stick skillet to medium with 1 tbs olive oil. Cook the chicken, turning once, until cooked through, 6 to 7 minutes per side.
4. Remove chicken from pan.
5. Add one shallot, vegetable or chicken broth, wine and garlic to pan and reduce for 15 minutes or until 3/4 of a cup in volume.
6. Toss herb salad with tomato, remaining shallot, parsley, remaining olive oil and juice of 1/2 lemon.
7. Slice chicken breasts in half and pour pan sauce on top. Serve with salad.

parmesan, thyme, chicken breasts, extravirgin olive oil, kosher salt, pepper, shallots, red wine vinegar, vegetable broth, white wine choice, garlic, salad mix bagged, parsley, tomatoes, lemon juiced

Taken from www.yummly.com/recipe/Savory-Stuffed-Chicken-Breasts-With-Artichoke-and-Herb-Salad-1670588 (may not work)