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Tuesday, October 26, 2010

Artichoke and Sun-Dried Tomatoe Chicken


  • 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


  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
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