Artichoke and Sun-dried Tomato Chicken
Find a Conversation
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
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.


