ARTICHOKE AND SUN-DRIED TOMATO CHICKEN

Artichoke and Sun-Dried Tomato Chicken image

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Provided by LMB27

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 35m

Yield 4

Number Of Ingredients 6

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
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Steps:

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.
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.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g