Recipe Summary

Prep time: 10 mins
Cook time: 30 mins
Yield: 4 servings

Ratings & Reviews

User rating: rating
Rated by 14 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat
lower in carbs
lower in carbs

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Baked Chicken and Artichokes
This recipe serves: 4  
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 9-ounce bag frozen artichoke hearts, quartered
1 cup sliced mushrooms
1 red pepper, seeded and sliced into strips
salt to taste
freshly ground black pepper
4 skinless, boneless chicken breasts, about 4 to 6 ounces each
1 teaspoon chopped, fresh rosemary
1/4 cup dry white wine
1 cup low-sodium chicken broth

Cooking Instructions
1. Preheat the oven to 350°F.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Add the garlic, artichokes, mushrooms and peppers, season with salt and pepper, cook for 2 more minutes and set aside.

3. Slice the chicken breasts into 1/2-inch wide strips. Season the chicken pieces with rosemary, salt and pepper and place them in a large baking dish in a single layer. Spoon the artichoke mixture evenly over the chicken and add the wine and broth. Bake until the chicken is cooked through, about 18 to 20 minutes.

Serving Size: 1 breast

Nutritional Information
Number of Servings: 4
Per Serving
Calories 284 Carbohydrate 12 g
Fat 6 g Fiber 4 g
Protein 43 g Saturated Fat 1 g
Sodium 488 mg    


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