Quickdoubletomatochickenwithartichokeheartsandolives Recipes

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.

Steps:

• Brown chicken in hot oil in large skillet over medium heat about 2 minutes per side.
• Add tomato sauce, artichokes and rosemary. Bring to boil; reduce heat. Simmer, covered 10 to 12 minutes or until chicken is done. Remove chicken and artichokes with slotted spoon to serving platter.
• Bring sauce to boil; reduce heat. Simmer, uncovered, until desired consistency. Spoon over chicken. Sprinkle with olives and serve with hot cooked orzo, rice or pasta if desired. Garnish with fresh rosemary, if desired.

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:

• Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

Steps:

• Heat a large skillet on medium heat.
• Add olive oil.
• Add chicken cutlets, and cook on both sides until chicken is thoroughly cooked.
• Remove chicken and set aside.
• In pan with drippings, add butter and cook until melted.
• Add champagne, and turn heat on medium high.
• Add allspice, basil, and paprika and mix well.
• Add in flour while continually stirring.
• Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
• Add artichoke hearts and olives, and turn heat back to medium.
• Return chicken cutlets to pan, spooning sauce over them.
• Lower heat and add pine nuts, lightly mixing them into mixture.
• Serve chicken with the artichoke, olive, and pine nut mixture over it.

Steps:

• Pre-heat oven to 400.
• Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
• Spread 1 tbs butter on the bottom of shallow roasting pan.
• Place whole chicken in roasting pan, breast side up.
• Sprinkle liberally with salt.
• Spread remaining butter all over chicken.
• Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
• Add potatoes to pan, surrounding the chicken.
• Spinkle potatoes with salt, pepper, and small amount of rosemary.
• Drizzle potatoes with olive oil.
• Place pan in oven and bake chicken and potatoes for 20 minutes.
• Remove from oven.
• Toss potatoes to turn.
• Add 1 cup water to the pan.
• Add chopped carrots and onion to pan.
• Sprinkle minced garlic over veggies and chicken.
• Drizzle carrots and onion with olive oil.
• Place pan back in oven.
• Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
• Remove from oven, allowing chicken to cool.
• Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
• NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.