Here’s a somewhat decent recipe for something new with chicken from Real Simple magazine. This dish has potential as I thought the artichoke filling was quite good, but not enough. If I made this again, I’d prefer to bake them and also include more stuffing. I’d probably also either add some more cheese on top and come up with some sort of white wine sauce. As far as the tomato salad, I actually didn’t make, though I can’t remember why. I just tossed some grape tomatoes in olive oil and sea salt and threw them in there for some color.
Overall rating – 3 stars
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)
Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
Mix the tomatoes, shallot, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil and thyme in a large bowl.
Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.
Substitution: 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.