Thursday, August 13, 2009

real simple: stuffed chicken breasts with tomato salad

i'm not even through lunch and already thinking about dinner tonight. my theme this evening - simple, please. i'm a little tired from the smokey robinson concert last night and need a recipe that requires minimal effort and thought.

who better to turn to then real simple magazine? they're showcasing a perfect summer meal with fresh ingredients. it's also clocking in at a measly 310 calories. makes it even better.

and don't run away - it's much easier than it looks. meet you in the kitchen...let me know how it turns out.
stuffed chicken breasts with tomato salad
- 1 6.5-ounce jar artichoke hearts, drained and chopped
- 2 tbsps. grated parmesan
- 2 tbsps. fresh thyme leaves
- 4 6-oz. boneless, skinless chicken breasts
- 2 tbsps. plus 1 teaspoon extra-virgin olive oil
- s&p
- 2 beefsteak tomatoes, cut into bite-size pieces
- 1 shallot, thinly sliced
- 1 tablespoon red wine vinegar
- 8 baguette slices, toasted (i'm using sourdough)

mix the artichokes, parmesan, and 1 tbsp. 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 tsp. of the oil and season with 3/4 tsp. salt and 1/4 tsp. pepper. heat grill pan to medium. grill the chicken, turning once, 6 to 7 minutes per side. mix the tomatoes, shallot, vinegar, s&p, and the remaining oil and thyme in a large salad bowl.

and some quick sis tips:
- don't have fresh herbs on hand? use 2/3 tbsp. of dried thyme instead.
- don't dig artichokes? sub with olive tapenade, pesto, or chive/garlic cream cheese.
bon appetit, friends.

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