Artichoke and Sun-Dried Tomato Chicken Recipe
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
Instructions:
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. 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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