Stuffed Chicken Breasts With Tomato Salad

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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)

Directions

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.
3. Rub the chicken breasts with 1 teaspoon of the oil and season with ¾ teaspoon salt and ¼ teaspoon pepper.
4. Heat grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
5. Mix the tomatoes, shallot, vinegar, ¼ teaspoon each salt and pepper, and the remaining oil and thyme in a large bowl.
6. Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.