Breadcrumbs

parmesan chicken with artichoke hearts

Total Time: 40 Minutes
Prep: 20 Minutes
Bake: 20 Minutes

Yield: 4 Servings

Ingredients:

    • 4 boneless, skinless chicken breast halves (6 oz each)
    • 3 tsp olive oil, divided
    • 1 tsp dried rosemary, crushed
    • 1/2 tsp dried thyme
    • 1/2 tsp pepper
    • 2 cans (14 oz each) water-packed artichoke hearts, drained and quartered
    • 1 medium onion, coarsely chopped
    • 1/2 cup white wine
    • 2 garlic cloves, chopped
    • 1/4 cup shredded Parmesan cheese
    • 1 lemon, cut into 8 slices
    • 2 green onions, thinly sliced

Directions:

    1. Preheat oven to 375 degrees. Place the chicken breast halves in a 15X10X1 inch baking pan coated with cooking spray; drizzle with 1 1/2 tsp oil. In a small bowl, mix rosemary, thyme, and pepper; sprinkle half of the herb mixture over chicken.
    2. In a large bowl, combine artichoke hearts, onion, wine, garlic, and the remaining oil and herb mixture; toss to coat. Arrange vegetables around the chicken. Sprinkle with cheese and top with lemon slices.
    3. Roast 20-25 minutes or until a thermometer inserted in chicken reads 165 degrees. Sprinkle with green onions before serving.

 

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