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.
Ingredients:
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
Directions:
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.
Mexican Stuffed Sweet Potatoes
22 hours ago
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