Chicken-and-Artichoke Ole |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 1 |
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Ingredients:
4 skinned and boned chicken breasts |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon canola oil |
1 (14-ounce) can quartered artichoke hearts, rinsed and drained |
1 (10 3/4-ounce) can cream of chicken soup |
3/4 cup homemade salsa |
1 teaspoon ground cumin |
1/2 teaspoon ground chipotle pepper seasoning (optional) |
1/4 cup diced red bell pepper (optional) |
1 (2 1/4-ounce) can sliced ripe black olives, drained |
1/4 cup chopped fresh cilantro |
Directions:
1. Sprinkle chicken evenly with salt and pepper.
2. Brown chicken in hot oil in a large skillet over medium-high heat. Remove from skillet, and place chicken in an 11- x 7-inch baking dish. Top with artichoke hearts.
3. Stir together soup, Homemade Salsa, cumin, and, if desired, ground chipotle seasoning and bell pepper. Pour sauce over chicken mixture; sprinkle with sliced olives.
4. Bake at 350° for 30 minutes. Sprinkle with cilantro.
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