Parmesan Chicken with Artichoke Hearts Recipe
By CarolineNGa
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Ingredients
- 4 4 boneless skinless chicken breast halves (6 ounces each)
- 3 teaspoons 3 teaspoons olive oil, divided
- 1 teaspoon 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon 1/2 teaspoon dried thyme
- 1/2 teaspoon 1/2 teaspoon pepper
- 2 cans 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
- 1 medium 1 medium onion, coarsely chopped
- 1/2 cup 1/2 cup white wine or reduced-sodium chicken broth
- 2 2 garlic cloves, chopped
- 1/4 cup 1/4 cup shredded Parmesan cheese
- 1 1 lemon, cut into 8 slices
- 2 2 green onions, thinly sliced
Details
Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from tasteofhome.com
Preparation
Step 1
Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.
In a large bowl, combine artichoke hearts, onion, wine, garlic and the remaining oil and herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.
Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with green onions.
Yield: 4 servings.
Nutritional Facts
1 chicken breast half with 3/4 cup artichoke mixture equals 339 calories, 9 g fat (3 g saturated fat), 98 mg cholesterol, 667 mg sodium, 18 g carbohydrate, 1 g fiber, 42 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat, 1/2 starch.
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