Ingredients
- 4 skinless, boneless chicken breast halves
- Salt & Pepper
- 2 teaspoons Olive Oil
- 1 (14.5 oz) can diced Tomatoes with Green Peppers and onions
- 1/4 cup sun-dried Tomato Pesto
- 1 (14oz. can) Artichoke Hearts in water, drained and quartered
Preparation
Step 1
1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium 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 5 to 10 minutes, or until Chicken is cooked through.
I used this recipe for 2 pieces of Chicken. Put the left over sauce in refrigerator and used it 2 nights later on Tilapia that I cooked on the George Foreman Grill. I also used Pam instead of the oil to cut calories.
Prep time: 10 mins. Cook time: 25 mins. Yields 4 servings