Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs Recipe

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Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs
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Ingredients
12
Count
Nutrition
798
Calories
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Ingredients:

Directions:

  1. Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Add chicken to salt mixture. Cover and refrigerate 2 hours.
  2. Combine remaining 2 quarts water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in lemon water.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Drain artichokes; pat dry. Add artichokes to pan. Cover and cook 10 minutes or until tender. Uncover and cook an additional 5 minutes or until browned, stirring frequently. Keep warm.
  4. Preheat oven to 450°.
  5. Remove chicken from salt mixture; discard salt mixture. Pat chicken dry; sprinkle evenly with pepper.
  6. Heat canola oil in a large ovenproof skillet over medium-high heat. Wrap handle of pan with foil. Add chicken to pan, meat side down; sauté 1 minute. Bake at 450° for 10 minutes. Turn chicken over; bake an additional 12 minutes or until done. Keep warm.
  7. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.
  8. Add white wine to drippings in pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer until reduced to 1 cup (about 5 minutes). Add broth to pan; simmer until reduced to 1 1/2 cups (about 10 minutes).
  9. Reduce oven temperature to 350°. Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine remaining 1 tablespoon olive oil and breadcrumbs in a bowl; toss to coat. Arrange crumbs in a single layer on a baking sheet; bake at 350° for 5 minutes or until golden. Add parsley; toss to combine. Serve chicken with artichokes and sauce. Top with breadcrumbs. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 798.17 Kcal (3342 kJ)
Calories from fat 332.43 Kcal
% Daily Value*
Total Fat 36.94g 57%
Cholesterol 175.12mg 58%
Sodium 2884.38mg 120%
Potassium 2020.71mg 43%
Total Carbs 63.75g 21%
Sugars 4.64g 19%
Dietary Fiber 21.46g 86%
Protein 56.32g 113%
Vitamin C 51.8mg 86%
Iron 6mg 33%
Calcium 311.3mg 31%
Amount Per 100 g
Calories 55.26 Kcal (231 kJ)
Calories from fat 23.02 Kcal
% Daily Value*
Total Fat 2.56g 57%
Cholesterol 12.12mg 58%
Sodium 199.7mg 120%
Potassium 139.9mg 43%
Total Carbs 4.41g 21%
Sugars 0.32g 19%
Dietary Fiber 1.49g 86%
Protein 3.9g 113%
Vitamin C 3.6mg 86%
Iron 0.4mg 33%
Calcium 21.6mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.2
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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