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:
- 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.
- 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.
- Roast 20-25 minutes or until a thermometer inserted in chicken reads 165 degrees. Sprinkle with green onions before serving.