ARTICHOKE AND TOMATO CHICKEN
This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!
Provided by Maggie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 9
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!
Nutrition Facts : Calories 542.7 calories, Carbohydrate 19.8 g, Cholesterol 162.4 mg, Fat 20.4 g, Fiber 4.5 g, Protein 66.7 g, SaturatedFat 6.4 g, Sodium 817.1 mg, Sugar 11.5 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
SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS
This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.
Provided by Kay Chun
Categories dinner, poultry, roasts, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
- In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
- Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
- Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.
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
SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES
Add richness to chicken breasts by topping with Italian dressing, tomatoes and artichokes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 4
Number Of Ingredients 11
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken. Brush chicken with dressing; place in cooker. Sprinkle with Italian seasoning, salt and pepper. Top with remaining ingredients except parsley.
- Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
- Skim off any fat from top of mixture in cooker. Serve chicken and tomato mixture in shallow bowls; sprinkle with parsley.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 125 mg, Fat 1, Fiber 9 g, Protein 50 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 0 g
CHICKEN WITH HEIRLOOM TOMATOES, ARTICHOKES, AND ROSEMARY
A quick and wholesome dish. Very tasty when paired with orzo pasta and garnished with cracked olives and lemon slices.
Provided by Samantha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
- Bake in the preheated oven until opaque, about 12 minutes.
- Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
- Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
- Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 14.1 g, Cholesterol 58.5 mg, Fat 6.4 g, Fiber 4.1 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 660.3 mg, Sugar 0.1 g
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