Artichoke and Sun-Dried Tomato Chicken |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe. Ingredients:
4 skinless, boneless chicken breast halves |
salt and pepper to taste |
2 teaspoons olive oil |
1 (14.5 ounce) can diced tomatoes with green peppers and onions |
1/4 cup sun-dried tomato pesto |
1 (14 ounce) can artichoke hearts in water, drained and quartered |
Directions:
1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
2. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
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