Tomato and Artichoke Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very easy topping to your basic chicken breast - found this in Woman's Day magazine :) Ingredients:
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves |
1 tablespoon oil |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic |
1 (13 1/2 ounce) can artichoke hearts, sliced |
1/4 cup balsamic vinegar |
1/2 cup parmesan cheese |
Directions:
1. Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
2. Heat oil in large non-stick skillet. Add chicken and, turning once, cook 8 - 10 minutes or until golden and barely pink in center. Remove to a serving platter and cover to keep warm.
3. In pan, add diced tomatoes, artichoke hearts and balsamic vinegar. Bring to a simmer, cook 3 minutes to blend flavors. Spoon on chicken, sprinkle with parmesan cheese and serve.
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