
Ingredients:
- 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
Instructions:
- Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.
- 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.
- 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.
- Remove chicken from pan.
- 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.
- Toss herb salad with tomato, remaining shallot, parsley, remaining olive oil and juice of 1/2 lemon.
- Slice chicken breasts in half and pour pan sauce on top. Serve with salad.