Stuffed Chicken Breasts With Tomato Salad

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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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