Name: Artichoke and Sun-Dried Tomato Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 skinless, boneless chicken breast halves; salt and pepper to taste; 2 teaspoons olive oil; 1 can diced tomatoes with green peppers and onions; 1/4 cup sun-dried tomato pesto; 1 can artichoke hearts in water, drained and quartered

Artichoke and Sun-Dried Tomato Chicken

Course: Dinner, Main DishCuisine: MediterraneanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 can artichoke hearts in water, drained and quartered

Directions

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.