Artichoke and Sun-dried Tomato Chicken (Serves Four)


  • 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
  • 1/4 Cup sun-dried tomato pesto
  • 1 (14 ounce) Can artichoke hearts in water, drained and quartered


  1. Season both sides of the 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.
  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.

Prep:  10 mins

Cook:  25 mins

Ready:  35 mins

Amount Per Serving – Calories:  249 / Total Fat:  6.5g / Cholesterol:  68 mg/ Sodium:  1193mg / Total Carbs:  15.4g / Dietary Fiber:  4.8g / Protein:  31.8g

Recipe from

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