ARTICHOKE AND TOMATO CHICKEN
This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!
Provided by Maggie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
- Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
- Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Nutrition Facts : Calories 542.7 calories, Carbohydrate 19.8 g, Cholesterol 162.4 mg, Fat 20.4 g, Fiber 4.5 g, Protein 66.7 g, SaturatedFat 6.4 g, Sodium 817.1 mg, Sugar 11.5 g
CHICKEN WITH ARTICHOKES AND TOMATOES
Chicken with artichokes, tomatoes and red onion tossed with penne pasta.
Provided by Deseree
Categories Main Dishes
Time 30m
Number Of Ingredients 12
Steps:
- Sprinkle diced chicken with salt and pepper. Toss to coat.
- Start the water for your pasta.
- Heat olive oil in a large skillet over medium heat. Add garlic, cook for 1 minute.
- Stir in chicken, cook for 3-4 minutes or until the chicken starts to brown.
- Stir in red onion, artichoke hearts, and dried oregano. Cook for 3 minutes or until onion starts to soften.
- Meanwhile, if you haven't already, begin cooking your pasta. Cook according to package directions.
- To the chicken pan, add wine to deglaze. Be sure to scrape up the bits that have stuck to the bottom, there is lots of flavor in there. Stir in lemon juice. Reduce heat and let simmer for 5 minutes.
- Stir in cherry tomatoes, cook 1 minute.
- Spoon mixture over pasta. Serve hot.
BAKED CHICKEN WITH ARTICHOKES AND TOMATOES
Baked Chicken with Artichokes and Tomatoes is an easy last minute dinner you can make with pantry staples.
Provided by Beth - Budget Bytes
Time 45m
Number Of Ingredients 11
Steps:
- Drain the diced tomatoes. In a medium bowl, combine the drained tomatoes with the olive oil, lemon juice, minced garlic, oregano, salt, and some freshly cracked pepper. Stir well, then set the tomato mixture aside. Preheat the oven to 400ºF.
- Place the chicken breasts on a cutting board and cover them with a sheet of plastic wrap. Use a mallet or rolling pin to carefully pound the chicken breasts to an even thickness. Don't pound with too much force or the breasts may split. Start at the thickest part of the breast and work your way out toward the edges. Once pounded, slice each chicken breast into two portions and season each side with a pinch of salt and pepper.
- Drain the can of artichoke hearts and roughly chop them into smaller, bite-sized pieces. Place a handful of the artichoke pieces in the bottom of a casserole dish, then lay the chicken pieces over top. Cover the chicken with the remaining artichoke pieces. Pour the tomato mixture over top.
- Bake the chicken, uncovered, in the fully preheated oven for 30 minutes. After 30 minutes, sprinkle one cup of mozzarella over top. Switch oven's setting from bake to broil and broil the dish (on the middle rack) for about 5 minutes or until the cheese is bubbly and browned. Serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 340.5 kcal, Carbohydrate 12.95 g, Protein 34.9 g, Fat 15.6 g, Fiber 4.53 g, Sodium 931.3 mg
TOMATO AND ARTICHOKE CHICKEN BREASTS
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
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.
SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS
This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.
Provided by Kay Chun
Categories dinner, poultry, roasts, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
- In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
- Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
- Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.
ROAST CHICKEN WITH ARTICHOKES, TOMATOES AND PEPPERS
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper. Process until smooth, stopping as necessary to scrape the sides of the bowl.
- Carefully loosen the skin over the breast from the meat, forming 2 pouches. Stuff the pouches with the artichoke mixture. Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper. Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts. Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
- Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken. Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes. Remove from the oven and let stand for 10 minutes before carvings. Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.
Nutrition Facts : @context http, Calories 729, UnsaturatedFat 31 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 703 milligrams, Sugar 4 grams
CHICKEN WITH HEIRLOOM TOMATOES, ARTICHOKES, AND ROSEMARY
A quick and wholesome dish. Very tasty when paired with orzo pasta and garnished with cracked olives and lemon slices.
Provided by Samantha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
- Bake in the preheated oven until opaque, about 12 minutes.
- Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
- Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
- Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 14.1 g, Cholesterol 58.5 mg, Fat 6.4 g, Fiber 4.1 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 660.3 mg, Sugar 0.1 g
BAKED CHICKEN AND ARTICHOKE PENNE WITH SUNDRIED TOMATOES
I found this recipe at http://onceamonthmom.com/ (a great site that helps you fill your freezer by creating monthly menus using seasonal recipes). I haven't tried it yet...please review if you do!
Provided by Cynthia Q
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
- To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.
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