Artichoke Stuffed Chicken Breasts With Tomato Salad Recipe


  • 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)


This Easy Recipe Came From Real Simple But I Love It So Much I Have To Share It! It's A Great Spin On The Regular Ole' Chicken Thrown On The Grill.

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