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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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An old recipe from an old friend. The first time I made this was for my old friend. She wasn't a very good cook, but had this recipe she wanted to try on a date that was coming over for dinner. She asked me to go by and make it for her and I had to scoot out quick before he showed up. He loved it and they have now been married for 19 years. I still say it had to do with the dinner I cooked. But he'll never know!! Ingredients:
2 whole boneless skinless chicken breasts (4 halves) |
4 tablespoons olive oil |
2 (14 ounce) cans artichoke hearts, drained and cut in half |
1/4 cup tarragon vinegar |
4 garlic cloves |
3 tablespoons fresh parsley |
seasoned bread crumbs |
salt |
fresh ground pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Cut chicken into bite size pieces and roll chicken in bread crumbs.
3. In a large skillet, heat 1 T of oil and saute whole cloves of garlic, remove and set aside once they turn golden (do not brown).
4. Add remaining olive oil, heat and add chicken and brown on all sides.
5. Place chicken in a large baking dish, season with a little salt and pepper.
6. Add garlic, vinegar and parsley to saute pan, warm contents, swish and pour over chicken in baking dish.
7. Bake uncovered for 20 minutes.
8. Add artichoke hearts and bake for another 10 minutes.
9. Enjoy!
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