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.