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Sunday, July 18, 2010

Chicken with Artichokes & Sun Dried Tomatoes

This is a favorite in our house that is requested over and over again! It is simple, healthy and relatively inexpensive. I hope you enjoy it!
  • 4 Whole Chicken Breasts, Skinless & Boneless
  • 1 Can Artichoke Hearts, drained
  • 1 Bottle Sun Dried Tomatoes, Julienne cut & packed in oil
  • 2 Garlic Cloves, Minced
  • 1 Small Onion, Chopped
  • Sea Salt or Kosher Salt to taste
Preheat oven to 350 degrees F. Put all ingredients in a baking dish, including oil from the sun dried tomatoes. Insert a meat thermometer into thickest part of chicken; set the thermometer to 160 degrees F. Cook until the thermometer goes off or reaches 160 degrees F. The carryover heat will bring it to 165 degrees F. Let rest 5-10 minutes. Serve and enjoy!

Some serving suggestions:
  • Serve over wild rice or brown rice.
  • Serve with warm polenta.
  • Cut chicken up and serve over brown rice pasta.
  • Serve with a fruit salad.

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