Chicken W Sun Dried Tomatoes Artichoke Hearts Food

BAKED SUN-DRIED TOMATO AND ARTICHOKE CHICKEN

Steps:

• Heat oven to 400°F.
• Pat chicken dry with paper towel. Sprinkle with sea salt and pepper.
• Heat oil in a heavy-bottomed oven-proof skillet over medium-high heat. Put the chicken in the pan, skin side down. Shake the pan just a little to prevent sticking. Cook on one side for 4-5 minutes or until lightly browned. Flip with tongs and brown on the other side for 3-4 minutes.
• Remove to a plate. Drain the excess oil.
• Add garlic cloves to the pan and cook, stirring until just starting to brown.
• Stir in chicken broth, white wine (optional), sun dried tomatoes, artichokes, thyme, oregano and basil. Continue to cook until liquid is reduced slightly, then add chicken back in.
• Transfer skillet to oven and bake for 30 minutes or until chicken has reached an internal temperature of 175°F. Remove from oven and sprinkle with grated Parmesan cheese. Return to oven for 5 -10 minutes or until cheese has melted and chicken has browned.
• Serve with gluten-free pasta, or cauliflower rice or a hearty salad.

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES

Steps:

• Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN

Steps:

• 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.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Enjoy.

CHICKEN WITH ARTICHOKES

Steps:

• Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
• In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Saute until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
• To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
• To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.

SUN-DRIED TOMATO ARTICHOKE CHICKEN

Steps:

• Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
• Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
• Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
• Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
• Cover and cook an additional 2 - 3 minutes until chicken is done.
• Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.

CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO

Steps:

• Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
• Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
• Reserve 1 cup of the cooking water and drain the pasta.
• In a separate skillet, heat the olive oil on MEDIUM.
• Add the chicken and garlic and cook throughout (about 3-5 minutes).
• Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
• Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Season the cut-up chicken pieces with the salt and pepper.
• Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
• Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
• Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
• Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
• Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
• Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
• Add the chicken broth and carefully stir the mixture.
• Add the cooked pasta to the chicken and toss carefully.
• Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

CHICKEN W SUN-DRIED TOMATOES & ARTICHOKE HEARTS

Steps:

• If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
• Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
• Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
• Stir chicken into artichoke mixture.
• Serve over your choice of pasta.

ROASTED CHICKEN WITH ARTICHOKES, PEPPERS, AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees F. Spray a large baking dish (about 9x11) with cooking spray. Spread sliced onions on the bottom of the baking dish and place chicken breasts on top.
• Using your hands, massage the garlic, rosemary, lemon zest, and sun-dried tomatoes with oil on the chicken breasts, making sure to coat under the skin as well. Use additional olive oil as needed to make sure the chicken is well coated and moist. Spread peppers and artichoke hearts around the chicken.
• Whisk together the broth (or wine) and lemon juice and pour around the chicken and vegetables. Season with freshly ground pepper, to taste.
• Roast chicken for about 20 minutes, until skin is browned and crisp. Baste chicken and return to oven until chicken is cooked through, about 20 minutes longer.

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO

Steps:

• In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
• Cover them to keep them warm and set them aside.
• Pour Alfredo Sauce into skillet.
• Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
• Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
• Heat at medium heat, stirring occasionally until warm.
• Pour over Angel Hair Pasta and serve.

SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

Steps:

• In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
• Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

CHICKEN PANDORA WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS

Steps:

• In a 9-by-13-inch baking dish, mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight.
• Preheat oven to 350 degrees. Uncover and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 1 hour.
• Meanwhile, heat margarine and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in sun-dried tomatoes and artichoke hearts; remove from heat and set aside.
• Uncover chicken and pour sun-dried tomato mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately.