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Artichoke and Sun-Dried Tomato Chicken

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Chicken: Artichoke and Sun-Dried Tomato Chicken
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INGREDIENTS
Servings: 4
skinless, boneless chicken breast halves
salt and pepper to taste
olive oil
diced tomatoes with green peppers and onions
sun-dried tomato pesto
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.
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