Artichoke & Sun Dried Tomato Chicken |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
4 boneless chicken breast halves
2 t. olive oil
1- 14.5 oz. can diced tomatoes with green peppers and onions
1/4 c. sundried tomato pesto
1- 14 oz. can artichoke hearts, drained and quartered
salt and pepper to taste
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.
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.
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