PARMESAN CHICKEN WITH ARTICHOKE HEARTS

Parmesan Chicken with Artichoke Hearts image

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. -Carly Giles, Hoquiam, Washington

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced

Steps:

Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 667mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges