Chicken Roasted With Artichokes And Tomatoes W M Food

ARTICHOKE AND TOMATO CHICKEN

Steps:

• Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
• Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
• Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

TOMATO AND ARTICHOKE CHICKEN BREASTS

Steps:

• Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
• Heat oil in large non-stick skillet. Add chicken and, turning once, cook 8 - 10 minutes or until golden and barely pink in center. Remove to a serving platter and cover to keep warm.
• In pan, add diced tomatoes, artichoke hearts and balsamic vinegar. Bring to a simmer, cook 3 minutes to blend flavors. Spoon on chicken, sprinkle with parmesan cheese and serve.

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

Steps:

• In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
• Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
• When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
• Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
• Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
• Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

TOMATO ARTICHOKE CHICKEN

Steps:

• Mix flour, salt, and pepper in a gallon-size plastic ziptop bag. Add chicken breasts, close bag, and shake to coat chicken evenly.
• Heat 1 Tbsp oil in large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through.
• Remove to a platter and cover to keep warm.
• Using same skillet, bring to simmer diced tomatoes, artichoke hearts, and balsamic vinegar. Cook 3 minutes.
• Spoon on chicken; sprinkle with mozzarella.

TOMATO ARTICHOKE CHICKEN

Steps:

• Drain artichoke hearts, reserving 1/4 cup liquid; cut artichokes into quarters.
• In a large skillet, brown chicken in oil.
• Add pizza sauce, artichokes, red peppers, and reserved artichoke liquid; bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear.
• Serve over fettuccine.

CHICKEN ROASTED WITH ARTICHOKES AND TOMATOES W-M

Steps:

• Preheat oven to 400°F.
• In 13 x 9-inch roasting pan, toss tomatoes, artichokes, garlic, vinegar and 1 tbsp butter; set aside.
• In small bowl, blend remaining 1 tbsp butter with oregano and pepper.
• Evenly spread on tops of chicken breasts then arrange chicken on tomato mixture.
• Roast 25 minutes or until chicken is thoroughly cooked.