 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Very fast to prepare! Note: So breasts cook evenly, places halves smooth side down and gently pull off the tenderloin strips. Save strips for another use. Ingredients:
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 (5 ounce) boneless skinless chicken breast halves |
1 tablespoon oil |
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. For chicken, mix flour, salt and pepper in a gallon-size plastic food bag.
2. Add chicken, close bag and shake to coat chicken breast halves evenly.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add chicken and, turning once, cook 8 minutes or until golden and barely pink in center.
5. Remove to a serving platter and cover to keep warm.
6. Using same skillet (leave in any fat) add Tomato-Artichoke ingredients and bring to a simmer; cook 3 minutes to blend flavors. Add Chicken and cook fully.
7. Spoon on chicken; sprinkle with 1/2 cup shredded mozzarella cheese.
|
|