TOMATO AND ARTICHOKE CHICKEN BREASTS
Make and share this Tomato and Artichoke Chicken Breasts recipe from Food.com.
Provided by jovigirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
- Heat oil in large non-stick skillet. Add chicken and, turning once, cook 8 - 10 minutes or until golden and barely pink in center. Remove to a serving platter and cover to keep warm.
- In pan, add diced tomatoes, artichoke hearts and balsamic vinegar. Bring to a simmer, cook 3 minutes to blend flavors. Spoon on chicken, sprinkle with parmesan cheese and serve.
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.
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
TOMATO ARTICHOKE CHICKEN
Make and share this Tomato Artichoke Chicken recipe from Food.com.
Provided by Chef of Kids
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, salt, and pepper in a gallon-size plastic ziptop bag. Add chicken breasts, close bag, and shake to coat chicken evenly.
- Heat 1 Tbsp oil in large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through.
- Remove to a platter and cover to keep warm.
- Using same skillet, bring to simmer diced tomatoes, artichoke hearts, and balsamic vinegar. Cook 3 minutes.
- Spoon on chicken; sprinkle with mozzarella.
CHICKEN IN TOMATO ARTICHOKE SAUCE
Make and share this Chicken in Tomato Artichoke Sauce recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, brown chicken breasts in olive oil over medium heat; about 2 minutes per side.
- Add tomato sauce, artichokes, rosemary and basil. Bring to a boil.
- Reduce heat and simmer, covered, 10-12 minutes or until chicken is done.
- Remove chicken with a slotted spoon and place on a serving platter.
- Return sauce in skillet to a boil; reduce heat and simmer, uncovered until desired consistancy. Spoon over chicken and sprinkle with olives.
- Serve.
Nutrition Facts : Calories 253.3, Fat 7.9, SaturatedFat 1.4, Cholesterol 75.5, Sodium 819.8, Carbohydrate 18.3, Fiber 10.5, Sugar 5.5, Protein 29.4
SKILLET CHICKEN AND ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
- Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
- Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.
CHICKEN CUTLETS WITH ARTICHOKES, TOMATO AND MOZZARELLA
Make and share this Chicken Cutlets With Artichokes, Tomato and Mozzarella recipe from Food.com.
Provided by MariaLuisa
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the chicken cutlets with salt and pepper to taste and dredge them in the flour, coating them thoroughly and shaking off the excess.
- In a heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat, and in the fat sauté the cutlets in 2 batches for 1 minute on each side or until they are just cooked through. Transfer them to a baking dish and tent with foil to keep warm.
- Preheat the oven broiler.
- Remove the skillet from the heat, add the garlic, and cook stirring over medium low heat for a few moments. Add the wine and the lemon juice and simmer the mixture until it is reduced by half.
- Remove the skillet from the heat, add the remaining tablespoon butter, and swirl the skillet until the butter is incorporated in the sauce.
- Pour the sauce over the cutlets, and top the cutlets with the tomato, the artichoke hearts, and the mozzarella.
- Broil the cutlets about 3 inches from the heat until the mozzarella is melted and begins to bubble.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 564.9, Fat 32.7, SaturatedFat 16.1, Cholesterol 143.7, Sodium 478.1, Carbohydrate 21.7, Fiber 3.3, Sugar 2.6, Protein 43.6
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
TOMATO ARTICHOKE CHICKEN
Preparing the pizza sauce early in the week sure saves time later when it's used in this fast dinner. Tender chicken, roasted red peppers and marinated artichoke hearts put a flavorful spin on the red sauce that's served over pasta.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Drain artichoke hearts, reserving 1/4 cup marinade. In a large skillet, brown chicken in oil. Add the pizza sauce, artichokes, red peppers and reserved artichoke marinade. , Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with fettuccine.
Nutrition Facts : Calories 262 calories, Fat 19g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 982mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
CROCK-POT CHICKEN WITH ARTICHOKE HEARTS AND TOMATOES
A super easy and flavorful recipe and a great way to sneak some vegetables in on the kids! I threw this together basically because they were the ingredients I had on hand and was very pleasantly surprised with how well it turned out!
Provided by laholtzman
Categories Chicken Breast
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain Artichokes; layer in bottom of crock pot.
- Place chicken breasts on top of artickokes in a single layer.
- Pour tomoatoes evenly on top of chicken breasts.
- Cook on low 8 hours.
Nutrition Facts : Calories 172.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 358.2, Carbohydrate 9.5, Fiber 4.6, Sugar 0.8, Protein 30.2
TOMATO AND ARTICHOKE CHICKEN
delicious easy supper
Provided by millgreen
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Rub the chicken thighs with oil and roast in a hot oven (200C/400F/Gas Mark 6 for 20 mins
- Heat the rest of oil in a pan and fry the onions for 5-7 mins until they look transluscent. Add the finely chopped garlic and cook for a further 3 mins
- add the tinned tomatoes, seasoning and pesto
- stir in the stock and wine and simmer for 20 mins. Then stir in the artichoke hearts
- After the chicken has raosted for 20 mins pour over the sauce and cook for a further 25 mins. Reduce the heat to 180C/350F/Gas Mark 4
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- For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
- Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil (If using optional flour, use an additional tablespoon oil.)
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- Preheat oven to 425. Pat chicken thighs dry and place on a cutting board. Sprinkle liberally with salt and oregano on both sides. Let rest for at least 10 minutes. If resting for longer than 1 hour, cover and return to the fridge.
- Heat oil in pan over medium high heat. Place chicken skin skid down and fry for 5 minutes or until crispy. Flip and fry another 5 minutes. Remove from pan.
- While the chicken is baking... In a food processor or blender, pulse sun dried tomatoes, lemon juice, shallots, garlic, Dijon mustard, olive oil, oregano and salt until creamy. Toss with cooked pasta.
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- 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!
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- 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.
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- Heat 2 tsp. avocado oil in a large skillet over medium-high heat. In a small bowl, combine 1 tsp. dried basil, 1 tsp. salt, and 1/4 tsp. black pepper. Season both sides of chicken breasts with seasoning mixture.
- Transfer chicken breasts to skillet and cook without moving, about 8 minutes, or until bottom is golden brown and releases easily. Flip and cook about 3 more minutes or until cooked through. Internal temperature should be about 161-162º F. Transfer cooked chicken breasts to a plate.
- Let skillet rest a couple minutes then return to stove. Heat 2 tsp. avocado oil over medium-low heat. Add garlic and sauté, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and stir to combine well and incorporate coconut cream. Bring mixture to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Garnish with chopped fresh parsley or basil, if desired.
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- For marinade, in a blender or food processor combine the 1/2 cup basil, 2 cloves garlic, the vinegar, the 1 tablespoon olive oil, the pepper and salt. Cover and blend or process until almost smooth. Place chicken breasts in a large resealable plastic bag set in a shallow dish. Pour marinade over chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
- In a large nonstick skillet cook shallot and 2 cloves garlic in the 1 teaspoon hot oil over medium heat for 3 to 5 minutes or until tender, stirring occasionally. Stir in artichoke hearts, chicken broth and tomatoes. Simmer for 2 minutes or until most of the liquid is evaporated. Stir in half of the goat cheese and 1 tablespoon of the snipped basil. Cover with foil and keep warm.
- Drain chicken, discarding marinade. For a charcoal grill, place chicken on the grill rack directly over medium coals. Grill, uncovered, for 10 to 12 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.) Serve chicken with artichoke mixture. Sprinkle the remaining goat cheese and remaining 1 tablespoon snipped basil over the chicken.
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- 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.
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