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Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
Ingredients
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 teaspoons olive oil
- 1 (14.5 ounce) can diced tomatoes with green peppers and onions
- ¼ cup sun-dried tomato pesto
- 1 (14 ounce) can artichoke hearts in water, drained and quartered
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 228 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat1g | 5% |
| Cholesterol68mg | 23% |
| Sodium866mg | 38% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber3g | 12% |
| Total Sugars0g | |
| Protein31g | |
| Vitamin C15mg | 77% |
| Calcium33mg | 3% |
| Iron1mg | 6% |
| Potassium410mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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