Friday, February 14, 2014

*Caprese & Artichoke Chicken*

Last night, my sister Hatley joined us for dinner & this is what I served.  We all really enjoyed it!  Jay O. is not a big fan of tomatoes, but he loved this recipe's ingredient combo. 

4 boneless, skinless chicken breasts
4 Roma Tomatoes, diced
1 Can Artichoke Hearts, drained & diced
2 cloves garlic, minced
1 tsp. sugar
2 Tbsp. all-purpose flour
2 Tbsp. EVOO
Sea Salt & Fresh Ground Pepper to taste
8 oz. shredded mozzarella cheese
fresh basil

Combine tomatoes, artichokes, garlic, sugar, flour, and olive oil in a large bowl.  Generously season with sea salt & ground pepper.  Stir to combine.

Place tomato & artichoke mixture over chicken breasts in a casserole dish. 

Bake @ 350 until chicken is almost cooked through (~35 minutes).  Take out casserole dish & top with mozzarella.  Broil on high for ~5 minutes, until the cheese is slightly brown on top. 

Remove casserole dish & top with fresh basil. 

You may serve this with noodles if you would like, but it would be great by itself!  I served mine over whole wheat noodles with a side of Caesar Salad.  I used the Bolthouse Farms Caesar dressing you can find in your produce section (the kind made with Greek Yogurt).  ENJOY!

Original recipe found here.

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