A Cooking Fool

Artichoke and Sun-dried Tomato Chicken

Posted By: The Fool
Date: Monday, February 6 2006, at 9:48 a.m.

The strong flavor of the sun-dried tomatoes make this dish. Ingredients 4 skinless, boneless chicken breast halves salt and pepper to taste 2 teaspoons olive oil 1 (14.5 ounce) can diced tomatoes with green peppers and onions 1/4 cup sun-dried tomato pesto 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. The Fool

 

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Message: > The strong flavor of the sun-dried tomatoes make this > dish. > Ingredients > 4 skinless, boneless chicken breast halves > salt and pepper to taste > 2 teaspoons olive oil > 1 (14.5 ounce) can diced tomatoes with green peppers > and onions > 1/4 cup sun-dried tomato pesto > 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. > The Fool
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