Chicken With Sun Dried Tomatoes And Artichokes Recipes

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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

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

CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKES



Chicken with Sun-Dried Tomatoes and Artichokes image

A one-skillet, 30-minute dinner you'll love, with tender chicken breasts, sweet-tart sun-dried tomatoes, and an irresistible silky cream sauce.

Provided by Monica | Nourish + Fete

Categories     Main

Time 30m

Number Of Ingredients 11

1-2 tablespoons olive oil (see note)
4 boneless, skinless chicken breasts (thinly-sliced)
kosher salt
fresh-ground black pepper
Italian seasoning
1/4 cup all-purpose flour
4 cloves garlic (minced or pressed)
1/2 cup chicken broth
3/4 cup oil-packed sun-dried tomatoes (see note)
1/2 cup heavy or light cream
1 (15 ounce) can quartered artichoke hearts

Steps:

  • Warm olive oil in a large skillet over medium-high heat.
  • Sprinkle both sides of each chicken breast lightly with salt, pepper, and Italian seasoning. Place flour in a small plate or shallow bowl, then dredge both sides of each chicken breast lightly through the flour. Gently shake off any excess, then place chicken in the skillet.
  • Cook chicken for 3-4 minutes on each side, until golden brown on the outside and cooked through. Remove chicken to a plate and set aside. Reduce heat to medium.
  • If the skillet looks dry, add a tiny bit more olive oil. Add garlic and cook for 30-60 seconds, just until fragrant. Add broth, bring to a simmer, and gently scrape the bottom of the skillet to loosen any browned bits. Add sun-dried tomatoes and 1 teaspoon Italian seasoning. Continue simmering for 1-2 minutes, until the liquid is slightly reduced.
  • Stir in the cream and artichoke hearts. Cook for 2-3 minutes, stirring frequently, until warmed through.
  • Return chicken to the skillet, spooning a bit of sauce over each piece. Serve and enjoy!

Nutrition Facts : Calories 438 kcal, Carbohydrate 17 g, Protein 52 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 161 mg, Sodium 724 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES



Chicken with Artichokes and Sundried Tomatoes image

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
½ onion, sliced
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
1 (4 ounce) can sliced olives, drained
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
freshly ground black pepper to taste
1 (12 ounce) package angel hair pasta
1 (8 ounce) package crumbled feta cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g

ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST



Artichoke and Sun-Dried Tomato Stuffed Chicken Breast image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 portions

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

Steps:

  • In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
  • Remove from the heat and allow to cool before stuffing the chicken breast.
  • Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
  • Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
  • Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
  • Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
  • Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED TOMATOES



Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes image

Provided by Amy Finley

Categories     Chicken     Tomato     Bake     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Dinner     Artichoke     Healthy     Fontina     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
  • Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

CHICKEN W SUN-DRIED TOMATOES & ARTICHOKE HEARTS



Chicken W Sun-Dried Tomatoes & Artichoke Hearts image

I first had this dish at a wonderful Italian restaurant that would eventually become my favorite place to eat. My request for the recipe was, of course, denied. Over the months, as I got to know the servers, I questioned the ingredients of this dish. This is extremely close to the restaurant dish. You may use your choice of alfredo sauces and pasta. recipe #76 appears very close to the restaurant style alfredo. I like this with fettuccine but some like angel hair pasta. Your choice. :-)

Provided by racrgal

Categories     Chicken

Time 55m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons garlic
1 (10 ounce) can artichoke hearts, in water
1/2 cup sun-dried tomato, dicedl
1/4 teaspoon oregano
1/8 teaspoon red pepper flakes
2 cups alfredo sauce
3 cups cooked pasta

Steps:

  • If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
  • Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
  • Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
  • Stir chicken into artichoke mixture.
  • Serve over your choice of pasta.

Nutrition Facts : Calories 383.8, Fat 11, SaturatedFat 1.8, Cholesterol 75.5, Sodium 321.2, Carbohydrate 42, Fiber 12, Sugar 3.3, Protein 30.9

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO



Chicken /W Sun-Dried Tomato & Artichoke Alfredo image

A quick & easy dinner I thought of after coming home from a long road trip. I was very tired but wanted something as tasty as all the great food we had on holiday! (We had just returned from Pismo Beach, and Sequoia National Park)

Provided by Teddys Mommy

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 large chicken breasts
1 (14 ounce) can small artichoke hearts
1 (15 ounce) jar alfredo sauce (I like Bertolli)
2 tablespoons julieanned sun-dried tomatoes
4 slices julieanned prosciutto
cooked angel hair pasta

Steps:

  • In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
  • Cover them to keep them warm and set them aside.
  • Pour Alfredo Sauce into skillet.
  • Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
  • Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
  • Heat at medium heat, stirring occasionally until warm.
  • Pour over Angel Hair Pasta and serve.

Nutrition Facts : Calories 181.6, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 139.9, Carbohydrate 12.8, Fiber 8.7, Sugar 1.6, Protein 18.2

CHICKEN PANDORA WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS



Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts image

This chicken recipe from Joan Nathan's "Jewish Cooking in America" is a flavorful make-ahead dinnerto serve for Passover.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

1/2 cup red-wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup fresh oregano leaves
1/2 cup fresh flat-leaf parsley, chopped
1 head garlic, peeled and pureed
Coarse salt and freshly ground pepper, to taste
3 bay leaves
1 cup pitted kalamata olives, halved
5 pounds boneless skinless chicken breast, halved crosswise
3/4 cup light-brown sugar
1 cup red wine
8 shallots, chopped
1 tablespoon margarine
1 cup oil-packed sun-dried tomatoes, halved
1 (16-ounce) can artichoke hearts, drained

Steps:

  • In a 9-by-13-inch baking dish, mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight.
  • Preheat oven to 350 degrees. Uncover and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 1 hour.
  • Meanwhile, heat margarine and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in sun-dried tomatoes and artichoke hearts; remove from heat and set aside.
  • Uncover chicken and pour sun-dried tomato mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately.

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