Artichoke and Sun-Dried Tomato Chicken recipe

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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
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Nutrition Info

228.2 calories
carbohydrate: 11.4 g
cholesterol: 68.4 mg
fat: 6.5 g
fiber: 3.4 g
protein: 30.5 g
saturatedFat: 1 g
servingSize: -
sodium: 865.5 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

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