Savory Stuffed Chicken Breasts With Artichoke and Herb Salad

Savory Stuffed Chicken Breasts With Artichoke and Herb Salad


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

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