Artichoke hearts, whether they're canned, jarred, or frozen, are a great pantry staple. There're countless ways to employ them — you can marinate them, make a quick dip, or as is the case with this recipe, use them to stuff chicken breasts.
When mixed with fresh herbs and salty cheese, the artichoke hearts become a filling and flavorful stuffing that also seasons the chicken breast. A simple tomato salad rounds out the menu, creating a meal that is scrumptious and elegant enough for last-minute entertaining. To serve it to your family tonight, get the recipe. From Real Simple Ingredients 1 6.5-ounce jar artichoke hearts, drained and chopped Directions Serves 4.
Stuffed Chicken Breasts With Tomato Salad
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)
From Real Simple
1 6.5-ounce jar artichoke hearts, drained and chopped