Stuffed Chicken Breasts With Tomato Salad
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)
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