Baked Chicken with Artichokes
Ingredients
-
1
15 oz can
diced tomatoes
-
2
Tbsp
olive oil
-
3
cloves
garlic, minced
-
¾
tsp
dried oregano
-
¼
tsp
salt
-
to taste
freshly cracked black pepper
-
½
Tbsp
lemon juice
-
2
pieces
boneless, skinless chicken breast halves (about 1 lb total)
-
1
14 oz can
artichoke hearts
-
1
cup
shredded mozzarella
Instructions
- Drain the diced tomatoes and combine them with olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl.
- Preheat the oven to 400ºF.
- Pound the chicken breasts to an even thickness, slice them into portions, and season with salt and pepper.
- Drain and chop the artichoke hearts into smaller pieces.
- Layer some artichoke pieces in a casserole dish, place the chicken on top, and cover with the remaining artichokes.
- Pour the tomato mixture over the chicken and artichokes.
- Bake uncovered for 30 minutes, then sprinkle mozzarella on top and broil for about 5 minutes until bubbly and browned.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
340
Total fat
15.6g
Total carbohydrates
12.95g
Total protein
34.9g
Sodium
931.3mg
Cholesterol
mg
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