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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe from Woman's Day (Nov 2008) - husband & I enjoyed it - kids ate the chicken without. Ingredients:
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/3 teaspoon pepper |
4 boneless skinless chicken breasts (about 5 oz each, tenderloins removed) |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic |
1 (13 3/4 ounce) can artichoke hearts, sliced |
1/4 cup balsamic vinegar |
1/2 cup shredded mozzarella cheese |
Directions:
1. Mix flour, salt, and pepper in a gallon-size plastic ziptop bag. Add chicken breasts, close bag, and shake to coat chicken evenly.
2. Heat 1 Tbsp oil in large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through.
3. Remove to a platter and cover to keep warm.
4. Using same skillet, bring to simmer diced tomatoes, artichoke hearts, and balsamic vinegar. Cook 3 minutes.
5. Spoon on chicken; sprinkle with mozzarella.
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