Heathers Baked Chicken Breasts With Artichoke Hearts And Grape Tomatoes Recipes

Steps:

• Cook chicken in large deep skillet sprayed with cooking spray on medium-high heat 2 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
• Combine all remaining ingredients except cheese in skillet. Bring to boil. Return chicken to skillet; cover. Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).
• Top with cheese.

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
• Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
• Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
• Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

Steps:

• Wash chicken breasts and place in a foil covered 13"x9" baking dish. Squeeze lemon juice on top of the chicken breasts.
• Pour jar/can of artichoke hearts with juice over chicken and sprinkle with dried oregano, basil, pepper and garlic salt if you want.. Add the tomatoes.
• Wrap the foil to enclose the chicken, and bake at 350 degrees for approx. 30 minutes, or until cooked through.