Ingredients for Artichoke Heart Chicken
- 2 lbs boneless skinless chicken breasts
- Garlic Cloves
- 2 tablespoons olive oil
- 1 pint cherry or grape tomatoes
- 1 1/2 teaspoons dried oregano
- hot cooked rice, for serving
- 1 (14 ounce) can artichoke hearts, drained
- 2 tablespoons capers
- 1 tablespoon balsamic vinegar per chicken breast
- 2 tablespoons margarine
- Salt and pepper, to taste
- 8 ounces sliced mushrooms (optional)
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How to Make Artichoke Heart Chicken
- Preheat oven to 425°F (220°C).
- If using jarred marinated artichoke hearts, drain most of the oil, reserving about 2 tablespoons of the liquid. (Do not add additional oil if using jarred artichokes.)
- In a large oven-safe skillet or baking dish, coat the bottom with 2 tablespoons of olive oil.
- Arrange chicken breasts (or desired amount of vegetarian substitute) in a single layer in the skillet.
- Top chicken with 1 pint cherry or grape tomatoes.
- Add 1 (14-ounce) can artichoke hearts, drained (reserve liquid as instructed above).
- Distribute 2 tablespoons of capers evenly over the dish.
- Drizzle 1 tablespoon of balsamic vinegar over each chicken breast (or vegetarian equivalent).
- Add 2 tablespoons of margarine to the top of the chicken (or spread evenly over the vegetarian filling).
- Season generously with salt, pepper, and dried oregano.
- Gently toss (if desired) to combine ingredients slightly.
- Bake uncovered for 45-60 minutes, or until chicken is cooked through and tomatoes are softened. (Reduce cooking time by 15-20 minutes for vegetarian version.)
- While the dish bakes, prepare your rice according to package directions.
- Serve the Artichoke Heart Chicken (or Vegetarian Delight) over a bed of rice. Enjoy!
- Optional: Add 8 ounces of sliced mushrooms to the vegetarian version for added flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
28g
Fat
15g
Carbs
42g
