Stuffed Chicken Breasts with Tomato Salad

1 6.5 oz jar of artichoke hearts, draiend and chopped
2 Tbls grated Parmesan
2 Tbls fresh thyme leaves
4 6 oz boneless, skinless chicken breasts
2 Tbls plus 1 tsp olive oil
Kosher salt and pepper
2 beeksteak tomatoes, cut into bite size pieces
1 shallot, thinly sliced
1 Tbls red wine vinegar
8 baguette slices, toasted

(*Another option is to stuff the chicken with olive tapenade, feta, pine nuts, or roasted red peppers and Parmesan)

Mix the artichokes, Parmesan, and 1 Tbls of the thyme in a small bowl.
Cut a 2-inch pocket in the thickest part of each chicken breast and stuff with the artichokes. Rub the chicken breasts with 1 tsp of the oil and season with salt and pepper.
Cook in a broiler (or on the grill)
Mix the tomatoes, shallot, vinegar, some salt, pepper, thyme, and remaining oil in a large bowl.
Slice the chicken, and if desired, serve with the tomato salad and baguette slices.