ARTICHOKE AND SUN-DRIED TOMATO CHICKEN
Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
Provided by LMB27
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 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, Sodium 865.5 mg, Sugar 0.4 g
CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES
Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g
CHICKEN WITH ARTICHOKES
The flavors of Provence come together in this simple chicken dish. Use artichokes packed in water and sun-dried tomatoes packed in oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
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.
CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 7h15m
Yield 8
Number Of Ingredients 10
Steps:
- Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 13
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.
SUN-DRIED TOMATO ARTICHOKE CHICKEN
A yummy recipe that came in a Publix flyer in the newspaper. We can't wait to try this, they recommend serving it with Arugula Macadamia Salad and a Chardonnay wine.
Provided by Pixies Kitchen
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430.5, Fat 16, SaturatedFat 5.2, Cholesterol 116.2, Sodium 865.5, Carbohydrate 23.4, Fiber 7.4, Sugar 3, Protein 45.6
BAKED CHICKEN WITH ARTICHOKES AND TOMATOES
Baked Chicken with Artichokes and Tomatoes is an easy last minute dinner you can make with pantry staples.
Provided by Beth - Budget Bytes
Time 45m
Number Of Ingredients 11
Steps:
- Drain the diced tomatoes. In a medium bowl, combine the drained tomatoes with the olive oil, lemon juice, minced garlic, oregano, salt, and some freshly cracked pepper. Stir well, then set the tomato mixture aside. Preheat the oven to 400ºF.
- Place the chicken breasts on a cutting board and cover them with a sheet of plastic wrap. Use a mallet or rolling pin to carefully pound the chicken breasts to an even thickness. Don't pound with too much force or the breasts may split. Start at the thickest part of the breast and work your way out toward the edges. Once pounded, slice each chicken breast into two portions and season each side with a pinch of salt and pepper.
- Drain the can of artichoke hearts and roughly chop them into smaller, bite-sized pieces. Place a handful of the artichoke pieces in the bottom of a casserole dish, then lay the chicken pieces over top. Cover the chicken with the remaining artichoke pieces. Pour the tomato mixture over top.
- Bake the chicken, uncovered, in the fully preheated oven for 30 minutes. After 30 minutes, sprinkle one cup of mozzarella over top. Switch oven's setting from bake to broil and broil the dish (on the middle rack) for about 5 minutes or until the cheese is bubbly and browned. Serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 340.5 kcal, Carbohydrate 12.95 g, Protein 34.9 g, Fat 15.6 g, Fiber 4.53 g, Sodium 931.3 mg
FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES
A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!
Provided by mlao77
Categories One Dish Meal
Time 45m
Yield 4-6 1 1/2 cup servings, 4-6 serving(s)
Number Of Ingredients 22
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!
MOROCCAN CHICKEN TAGINE WITH SUN-DRIED TOMATOES AND ARTICHOKES
I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.
Provided by Leisa loves to cook
Categories One Dish Meal
Time 1h10m
Yield 1 Dinner for 2-3 with left overs, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Cut up chicken and take off the skin.
- Put EVOO in a wide pot (so that the chicken can brown) and heat.
- Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
- Immediately add chopped onion and all spices.
- Saute on medium heat for approximately 8-10 minutes.
- Add water, artichokes, capers, and sun dried tomatoes.
- Reduce heat to low, cover with a tight lid.
- Simmer on low for 45 minutes.
- Chicken will be falling off of the bone.
- Serve with couscous, rice, and/or crusty french bread to sop up the great broth.
Nutrition Facts : Calories 724.9, Fat 46, SaturatedFat 9.8, Cholesterol 106.9, Sodium 1441, Carbohydrate 49.9, Fiber 21.3, Sugar 19.4, Protein 37.1
BAKED SUN-DRIED TOMATO AND ARTICHOKE CHICKEN
This Baked Sun-Dried Tomato and Artichoke Chicken features Mediterranean flavours of garlic, sun-dried tomatoes, artichoke hearts, and herbs. It's a one-pot dish!
Provided by Elaine
Categories Entrée/Main
Time 1h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 353 kcal, Carbohydrate 7 g, Protein 21 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 399 mg, Fiber 1 g, ServingSize 1 serving
ROASTED CHICKEN WITH ARTICHOKES, PEPPERS, AND SUN-DRIED TOMATOES
Classic Italian flavors, including artichokes, sun-dried tomatoes, and roasted peppers, are paired with moist and juicy chicken breasts in this easy one-pan meal the whole family will love!
Provided by Jessica
Categories Main Course
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 4 -6
CHICKEN W SUN-DRIED TOMATOES & ARTICHOKE HEARTS
I first had this dish at a wonderful Italian restaurant that would eventually become my favorite place to eat. My request for the recipe was, of course, denied. Over the months, as I got to know the servers, I questioned the ingredients of this dish. This is extremely close to the restaurant dish. You may use your choice of alfredo sauces and pasta. recipe #76 appears very close to the restaurant style alfredo. I like this with fettuccine but some like angel hair pasta. Your choice. :-)
Provided by racrgal
Categories Chicken
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 383.8, Fat 11, SaturatedFat 1.8, Cholesterol 75.5, Sodium 321.2, Carbohydrate 42, Fiber 12, Sugar 3.3, Protein 30.9
ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST
Steps:
- In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
- Remove from the heat and allow to cool before stuffing the chicken breast.
- Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
- Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
- Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
- Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
- Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.
CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKES - 8 NET CARBS
From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 546 calories, 63g protein, 8 net carbs, 26g fat, 215mg cholesterol, 352mg sodium.
Provided by mariposa13
Categories Chicken Thigh & Leg
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat the inside of the crockpot with nonstick spray.
- Add all ingredients except the chicken. Stir to mix well.
- Add chicken thighs to the mix and stir together.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 348.2, Fat 9.5, SaturatedFat 2.4, Cholesterol 188.9, Sodium 455.7, Carbohydrate 14.7, Fiber 7.6, Sugar 3.6, Protein 48.5
More about "chicken with sun dried tomatoes and artichokes 8 net carbs food"
CHICKEN WITH ARTICHOKES AND SUN DRIED TOMATOES | …
From seasonsandsuppers.ca
5/5 (7)Total Time 20 minsCategory Main CourseCalories 389 per serving
- Heat olive oil in an oven-proof skillet, over medium-high heat. Dry, then salt and pepper the chicken. Add chicken to the hot pan, skin side down and cook until golden brown, 6-7 minutes. Flip chicken over and cook 3-4 minutes on the other side. Remove chicken to a plate. Add garlic to pan and cook, stirring, until starting to brown. Remove pan from heat. Return chicken to the pan (skin side uand distribute the artichokes around the chicken. Transfer skillet to pre-heated oven.
- Roast chicken and artichokes for 10 minutes or so, if boneless or 15-20 if bone-in, or until chicken is cooked through (165° when tested with an instant read thermometer). Remove pan from oven, then remove chicken to a plate. Place skillet on stove-top over medium-high heat (mind the hot handle!). Add the white wine and allow to cook off a bit, until the smell of alcohol disappears, about 1 minutes. Add the chicken broth, heavy cream, slivered sun-dried tomatoes and a bit of salt and pepper. Allow sauce to cook down until thickened. Return chicken to pan to re-heat. Serve!
CREAMY CHICKEN WITH SUN DRIED TOMATOES- LEMON …
From lemonblossoms.com
Ratings 12Calories 353 per servingCategory Dinner, Main Course
- Pound the chicken breast to 1/2 inch thickness to allows even cooking. Season the chicken generously with salt and pepper to taste.
- In a skillet, heat up the olive oil and 1 tablespoon of butter over medium-high heat. Swirl to coat the entire skillet.
- Add the chicken to the skillet, leaving about an inch in between each piece. Don't over crowd the skillet to allow the chicken to cook evenly and get a golden brown sear. If needed, sear the chicken in batches adding extra oil as needed.
- Cook chicken for 5 to 6 minutes per side or until golden brown and cooked through. Transfer to a plate, cover and keep warm.
CHICKEN CUTLETS WITH SUN-DRIED TOMATO CREAM SAUCE - …
From eatingwell.com
Ratings 75Calories 324 per servingCategory Healthy Chicken Breast Recipes
BEST GRILLED CHICKEN RECIPE WITH ARTICHOKES, SUN DRIED ...
From andiemitchell.com
5/5 (48)Total Time 1 hrCategory Chicken, Main Course, PoultryCalories 173 per serving
KETO TUSCAN CHICKEN WITH CREAMY GARLIC SAUCE - …
From savorytooth.com
5/5 (21)Total Time 30 minsCategory Main CourseCalories 780 per serving
KETO SUN-DRIED TOMATO CHICKEN | KETODIET BLOG
From ketodietapp.com
Estimated Reading Time 1 min
MEDITERRANEAN CHICKEN WITH ARTICHOKES & SUN-DRIED …
From oldwayspt.org
CREAMY SUN-DRIED TOMATO CHICKEN (LOW-CARB/KETO) | GIMME ...
From gimmedelicious.com
4.8/5 (29)Total Time 25 minsCategory DinnerCalories 494 per serving
- Pound the chicken thin using a rolling pin or cut horizontally in half to about ½ inch thickness and season with salt and pepper.
- Melt 1 tablespoon butter or olive oil in a large pan over medium-high heat, and add chicken and sear on both sides for 4-5 minutes on each side. Remove the chicken from the pan and set aside.
- Reduce the heat and remaining 1 tablespoon butter to the same pan. Add garlic and saute for 30 seconds or until garlic begins to brown; Add sundried tomatoes, spinach, heavy cream, parmesan cheese, and mix through.
- Return chicken to the pan and simmer for another minute and remove from heat. Serve immediately with pasta, zucchini noodles, steamed vegetables, salad or rice.
CREAMY WHOLE30 TUSCAN CHICKEN WITH ARTICHOKES ... - 40 APRONS
From 40aprons.com
4.9/5 (24)Total Time 45 minsCategory Main CourseCalories 530 per serving
- Cook your chicken: sprinkle both sides of chicken with plenty of salt. Heat avocado oil in a large skillet over medium-high heat until oil is shimmering. Carefully place chicken breasts in skillet and cook 5-6 minutes per side, depending on the thickness of the breast, or until chicken is browned and firm. Transfer to a plate.
- Clean out your pan if it has browned or burnt residue, then return to medium heat. Add butter, ghee, or avocado oil, and when hot, add shallot. Sauté shallot until soft, stirring occasionally, then add garlic. Cook, stirring constantly, until fragrant, about 30-60 seconds.
- Pour in your coconut cream; stir well. Add in your spinach, sun-dried tomatoes, and artichoke hearts; stir. Simmer until flavors are well combined and the sauce has slightly thickened about 5 minutes. Serve over roasted potatoes (see note), cauliflower rice, zucchini noodles, spaghetti squash, or pasta.
CREAMY TUSCAN CHICKEN (LOW CARB) - CAFE DELITES
From cafedelites.com
5/5 (26)Total Time 35 minsCategory DinnerCalories 683 per serving
- Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
- Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
- Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
ARTICHOKE AND SUN-DRIED TOMATO CHICKEN RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (1)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
- Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, artichoke hearts, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.
- Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate.
- Season artichoke heart-sun-dried tomato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with sliced basil and parmesan.
CREAMY SUN DRIED TOMATO PARMESAN CHICKEN ... - CAFE DELITES
From cafedelites.com
5/5 (47)Total Time 25 minsCategory DinnerCalories 397 per serving
- In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
- Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
- Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
TOMATO BASIL ARTICHOKE BAKED CHICKEN - JULIA'S ALBUM
From juliasalbum.com
4.9/5 (65)Total Time 55 minsCategory Main CourseCalories 400 per serving
- Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
- Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
- Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
MEDITERRANEAN CHICKEN WITH SUN-DRIED TOMATOES AND ...
From juliasalbum.com
4.8/5 (186)Total Time 30 minsCategory Main CourseCalories 552 per serving
- Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.
ONE-POT MEDITERRANEAN CHICKEN (LOW CARB) - LOW CARB MAVEN
From lowcarbmaven.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 337 per serving
- Prep: Slice the onion and garlic and mince the garlic for the zoodles. Spiralize the zoodles and place into a bowl. Trim the chicken. I had three giant breast halves, so I cut them into 6 equal portions. Open the canned artichoke hearts and whole peeled tomatoes and drain the artichoke hearts. Place two large skillets on the stove.
- Chicken: Turn the heat under the largest skillet to medium high. Meanwhile, add about 2 teaspoons of olive oil to the chicken and distribute evenly with your fingers. Season well with salt and pepper. When the pan is hot, add the remaining olive oil to the pan and swirl to coat. Add the chicken and cook for 6 minutes on one side before turning and cooking the other side for about 6 minutes. Remove the chicken to a plate.
- Skillet: Add the onions and garlic to the pan and saute until translucent - about 3 minutes. Move the pan from the burner and add the wine, place it back on the burner and cooking until reduced and the smell of alcohol has evaporated. Add the tomatoes and juice, crushing by hand. Stir. Add the chicken base or bouillon cube and stir to dissolve.
- Add the chicken back to the pan and arrange the artichoke hearts in the nooks and crannies. Bring up to a simmer and cover loosely with a piece of foil. Adjust the heat so that it stays at a nice even simmer - not a roiling boil. Simmer for 20 minutes. At the end of simmering, add the remaining olive oil for flavor.
SUN DRIED TOMATO AND ARTICHOKE CHICKEN {PRIMAL & LOW-CARB}
From healthstartsinthekitchen.com
Reviews 2Estimated Reading Time 4 minsServings 4Calories 647 per serving
- In a medium bowl, combine cheeses, chopped artichoke hearts, sun dried tomatoes, mayonnaise and parsley. Mix well and set aside.
- Cut each chicken breast horizontally (as if making a chicken breast cutlet) then gently pound them using a meat mallet. Season with generously with salt and pepper.
- Over medium heat in a large skillet, brown chicken breast cutlets in butter. About 2-3 minutes per side, or until no longer pink inside. Working in batches as needed.
SUN DRIED TOMATO & ARTICHOKE CHICKEN BREASTS | THE ...
From thecheerfulkitchen.com
5/5 (1)Estimated Reading Time 5 minsServings 4
- Season your chicken breasts with salt and pepper on both sides, then place into a pan heated to medium/high heat with 2 tablespoons of olive oil. Sear the chicken breasts on both sides until they are nicely browned but not cooked through, about 4 minutes per side.
- While the chicken is browning, put all of your relish ingredients into a food processor and pulse until everything is combined but it is still chunky.
- When your chicken has browned on both sides, spread a heaping tablespoon of the SDT/artichoke relish on each breast, more if you want, and then scatter the extra on the bottom of the pan (it will cook up and make a nice little sauce) or save for later use.
- Turn the heat down to low, put a lid on the pan, and let the chicken cook undisturbed for another 10-12 minutes depending on the thickness of the chicken breasts.
CREAMY SUNDRIED TOMATO & ARTICHOKE CHICKEN - WILDFIT
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5/5 (1)
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From eatingwell.com
5/5 (19)Total Time 30 minsCategory Healthy Chicken Pasta RecipesCalories 456 per serving
CHICKEN WITH SUN DRIED TOMATO AND ARTICHOKE SAUCE - FATSECRET
From fatsecret.com
4/5 (4)Total Time 20 minsCategory Main DishesCalories 261 per serving
CHICKEN FLORENTINE ARTICHOKE BAKE - DAMN DELICIOUS
From damndelicious.net
4.5/5 (4)Estimated Reading Time 4 minsServings 6
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