Artichoke and Sun-dried Tomato Chicken

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Registered: 04-01-2004
Artichoke and Sun-dried Tomato Chicken
Thu, 01-10-2008 - 10:03am



Artichoke and Sun-dried Tomato Chicken





Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 4 servings

INGREDIENTS:





4 skinless, boneless chicken

breast halves

salt and pepper to taste

2 teaspoons olive oil

1 (14.5 ounce) can diced

tomatoes with green peppers
and onions


 

1/4 cup sun-dried tomato pesto

1 (14 ounce) can artichoke

hearts in water, drained and

quartered

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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