Chicken Florentine With Spinach Artichoke Hearts Sun Dried Tomato Recipes

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.

Steps:

• Preheat oven to 350.
• Cook pasta according to package diretions, drain.
• In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside.
• In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
• Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
• Bake covered for 20 minutes.
• In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.

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.

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.