- 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
- 1/4 cup sun-dried tomato pesto
- 1 (14 ounce) can artichoke hearts in water, drained and quartered
- 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.
04/05/2017
recipepes.com
Artichoke and Sun-Dried Tomato Chicken, recipe
PT15M
PT1H
5
455 calories