Quick Double Tomato Chicken With Artichoke Hearts And Olives Recipes
SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES
Add richness to chicken breasts by topping with Italian dressing, tomatoes and artichokes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 4
Number Of Ingredients 11
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken. Brush chicken with dressing; place in cooker. Sprinkle with Italian seasoning, salt and pepper. Top with remaining ingredients except parsley.
- Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
- Skim off any fat from top of mixture in cooker. Serve chicken and tomato mixture in shallow bowls; sprinkle with parsley.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 125 mg, Fat 1, Fiber 9 g, Protein 50 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 0 g
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
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.
CROCK-POT CHICKEN WITH ARTICHOKE HEARTS AND TOMATOES
A super easy and flavorful recipe and a great way to sneak some vegetables in on the kids! I threw this together basically because they were the ingredients I had on hand and was very pleasantly surprised with how well it turned out!
Provided by laholtzman
Categories Chicken Breast
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain Artichokes; layer in bottom of crock pot.
- Place chicken breasts on top of artickokes in a single layer.
- Pour tomoatoes evenly on top of chicken breasts.
- Cook on low 8 hours.
Nutrition Facts : Calories 172.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 358.2, Carbohydrate 9.5, Fiber 4.6, Sugar 0.8, Protein 30.2
CROCK POT ARTICHOKE, CHICKEN AND OLIVES
Do you want something different in a crock pot recipe...this is it. The fresh Mediterranean flavors are a treat and so is the couscous.
Provided by Geema
Categories Stew
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken& set aside.
- In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
- Stir in tapioca, curry powder, thyme, salt,& pepper.
- Add chicken.
- Spoon some of the tomato mixture over chicken.
- Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
- Serve with hot cooked couscous.
- Serves 6.
Nutrition Facts : Calories 349.3, Fat 5, SaturatedFat 1, Cholesterol 72.6, Sodium 507.5, Carbohydrate 42.5, Fiber 5, Sugar 9.2, Protein 31.6
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- Heat a big pot of water to boil with a steamer inside. Cut the artichokes in half, lengthwise, and remove the furry portion of the artichoke heart in each half. Place the cleaned artichoke half in a bowl of water with lemon juice. Repeat with the remaining halves. Place the artichokes in the steamer and place a lid on top. Steam for 10 minutes.
- While the artichokes are steaming, season the chicken thighs evenly with sea salt, freshly cracked pepper, dried oregano, and garlic powder, to taste. Heat 1 tablespoon of olive oil in a large Dutch oven over medium high heat. Place the chicken into the HOT Dutch oven and cook for 3-4 minutes or until the chicken is golden brown, flip and cook for 1 minute. Remove the chicken and place on the plate. Set aside.
- Heat the remaining 2 teaspoons of olive oil over medium heat. Add the shallot then cook, stirring often, for 1-2 minutes, until softened. Add the garlic pieces and crushed red pepper flakes to the pan and cook, stirring constantly, for 1 minute. Add the chicken broth, making sure to scrape up the browned pieces on the bottom of the pan. Place the chicken back into the pan along with the tomatoes, spinach, kalamata olives, green olives, and fresh oregano. Place into the oven and bake for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and serve. Enjoy.
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