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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
2 boneless chicken breast halves (4 halves) |
1 salt and pepper to taste |
2 teaspoons olive oil |
14 1/2 ounce diced tomatoes (canned with peppers and onions) |
1/4 cup pesto (with sun dried tomatoes) |
14 oz artichoke hearts (canned) |
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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