Artichoke and Sun-Dried Tomato Chicken
Description
Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
Ingredients
•
4 skinless, boneless chicken breast halves
•
salt and pepper to taste
•
2 teaspoons olive oil
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1 (14 1/2 ounce) can diced tomatoes with green peppers and onions
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1/4 cup sun-dried tomato pesto
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1 (14 ounce) can artichoke hearts in water, drained and quartered
Directions
1
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.
2
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.