Best Chicken With Heirloom Tomatoes Artichokes And Rosemary Recipes

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ARTICHOKE CHICKEN CASSEROLE



Artichoke Chicken Casserole image

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Provided by JLGOEDDE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
  • Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
  • Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g

SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES



Slow-Cooker Chicken with Tomatoes and Artichokes image

Add richness to chicken breasts by topping with Italian dressing, tomatoes and artichokes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 4

Number Of Ingredients 11

4 bone-in chicken breasts (2 1/2 lb)
3 tablespoons fat-free balsamic or Italian vinaigrette dressing
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 large onion, thinly sliced (1 cup)
1/4 cup sliced green olives
4 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, drained
1 can (14 oz) quartered artichokes, drained
2 to 3 tablespoons chopped fresh parsley

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken. Brush chicken with dressing; place in cooker. Sprinkle with Italian seasoning, salt and pepper. Top with remaining ingredients except parsley.
  • Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
  • Skim off any fat from top of mixture in cooker. Serve chicken and tomato mixture in shallow bowls; sprinkle with parsley.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 125 mg, Fat 1, Fiber 9 g, Protein 50 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 0 g

CHICKEN IN TOMATO ARTICHOKE SAUCE



Chicken in Tomato Artichoke Sauce image

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

4 boneless skinless chicken breast halves (about 1 lb)
1 tablespoon olive oil
15 ounces tomato sauce
14 ounces artichoke hearts, drained and chopped
2 teaspoons fresh rosemary
2 teaspoons oregano
1 teaspoon basil
1/4 cup sliced black olives

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

TOMATO AND ARTICHOKE CHICKEN BREASTS



Tomato and Artichoke Chicken Breasts image

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

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 tablespoon oil
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (13 1/2 ounce) can artichoke hearts, sliced
1/4 cup balsamic vinegar
1/2 cup parmesan cheese

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.

CHICKEN-ARTICHOKE PASTA WITH ROSEMARY



Chicken-Artichoke Pasta With Rosemary image

I've been making this recipe for years. I don't even remember where I got it from but it's become a favorite of family and friends. The preparation takes a bit of time because there is a lot of chopping, but once thats done it goes together quite quickly. The recipe calls for the packaged refrigerated fresh fettuccine, but I've substituted dry pasta on occasion and it is still delicious. All it needs to make it a deliciious meal is a side salad and garlic bread.

Provided by Love2Experiment

Categories     One Dish Meal

Time 40m

Yield 1 3/4 cup servings, 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons butter (divided use)
1 small sweet onion, halved and sliced
2 garlic cloves, minced
6 plum tomatoes, seeded and chopped (Romas)
8 ounces fresh mushrooms, sliced
1 (13 1/2 ounce) can artichoke quarters in water, drained
1 -2 tablespoon fresh rosemary, chopped
1/3 cup dry white wine
8 ounces light cream cheese
1/2 cup nonfat milk
1 (9 ounce) package fresh fettuccine, cooked according to package directions
1/2 cup parmesan cheese, freshly grated

Steps:

  • Sprinkle chicken evenly with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat; add chicken, and cook 5 minutes or until lightly browned. Removed chicken with a slotted spoon and set aside.
  • Add onion, garlic, tomatoes, mushrooms, artichoke hearts and rosemary to Dutch oven; saute 10 minutes or until vegetables are tender. Drain and remove from Dutch oven.
  • Add remaining 1 tablespoon butter, wine and cream cheese to Dutch oven. Reduce heat to low, stir until cream cheese is completely melted, then gradually whisk in nonfat milk. Add chicken, vegetables, cooked fettuccine and Parmesan cheese, tossing gently.

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

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