Artichoke and Sun-dried Tomato Chicken

Artichoke and Sun-dried Tomato Chicken
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  • 1 (14 ounce) can artichoke hearts in water, drained and quartered
  • ¼ cup sun-dried tomato pesto
  • 1 (14.5 ounce) can diced tomatoes with green peppers and onions
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves

1. Season both sides of 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 incorpo...

View full recipe at SpringPad


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