ARTICHOKE AND SUN-DRIED TOMATO CHICKEN
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
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 ARTICHOKES AND SUNDRIED TOMATOES
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
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
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 W SUN-DRIED TOMATOES & ARTICHOKE HEARTS
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
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, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO
This is a recipe that I made up, using whatever I had left over in the pantry and the freezer. It came out great, so I thought I would share it. For best results, use my pesto recipe: recipe#343277 . Enjoy!
Provided by Chef Art
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
- Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
- Reserve 1 cup of the cooking water and drain the pasta.
- In a separate skillet, heat the olive oil on MEDIUM.
- Add the chicken and garlic and cook throughout (about 3-5 minutes).
- Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
- Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.
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