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Tomato, Artichoke, & Cheese Chicken

1/29/2014

1 Comment

 
   I've been on an "italian" kick lately. The flavours of tomato, basil, mozzarella, garlic... yumm! So good with so many things! 
    I generally don't buy chicken breast because it is waaaaaay too expensive, but there was a great sale on, so I snacthed some up. You could use boneless thighs too if you wanted/had them. 
   This dish is so simple, tastes really great, and it can even be prepped ahead of time, covered, stored in the fridge and cooked later. 
Picture
 Tomato, Artichoke, & Cheese Chicken
(makes 4 dinner servings)

Ingredients

  • 4 boneless chicken breasts 
  • 1 8oz jar artichoke hearts (marinated or not, you can deicide) – drained well
  • 1 14.5 oz can diced tomatoes – drained 
  • 2 cloves garlic – chopped
  • 2 tablespoons gluten free flour (or regular flour)
  • 2 tablespoons dried basil
  • 1 tablespoon oregano (optional)
  • 1/4 cup parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella 

Instructions
  1. Preheat oven to 350 degrees F.
  2. Coat a 9 x 9 baking dish with non stick cooking spray, oil, or butter.
  3. Place chicken into the baking dish
  4. In a mixing bowl, combine all other ingredients (except shredded mozzarella cheese).
  5. Pour mixture over the chicken.
  6. Bake for 40 minutes.
  7. Top with cheese and bake an additional 5 minutes.

  Garnishing with fresh, chopped basil looks and tastes great, but isn't necessary. 
Picture
   This is such a tasty dish, and so easy to put together, plus the leftovers are good too (if there are any left overs!)! 
1 Comment
Sarah
1/28/2014 09:34:37 pm

Mmmm looks delicious.. I haven't cooked a real meal in a while since andrew has been away.. i cooked up 4 salmon fillets and a pot of rice on monday and that is what I'm going to eat every night hahah..!!

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