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Nutrition Facts
Serving Size 1 (234g) Recipe makes 4 servings The following items or measurements are not included below: diced tomatoes with basil oregano and garlic 1/4 cup balsamic vinegar
Calories 275
Calories from Fat 77		(28%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 875mg		36%
Potassium 660mg		18%
Total Carbohydrate 14.2g		4%
	Dietary Fiber 5.3g	21%
	Sugars 1.1g
Protein 35.8g		71%
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Chicken with Artichoke and Tomato

Derf

Tomato and Artichoke Chicken Breasts

Recipe #113547 | 30 min | 15 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: jovigirl
Mar 17, 2005

Very easy topping to your basic chicken breast - found this in Woman's Day magazine

SERVES 4 (change servings and units)

Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 tablespoon oil
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (13 1/2 ounce) can artichoke hearts, sliced
1/4 cup balsamic vinegar
1/2 cup parmesan cheese

Directions

1
Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
2
Heat oil in large non-stick skillet. Add chicken and, turning once, cook 8 - 10 minutes or until golden and barely pink in center. Remove to a serving platter and cover to keep warm.
3
In pan, add diced tomatoes, artichoke hearts and balsamic vinegar. Bring to a simmer, cook 3 minutes to blend flavors. Spoon on chicken, sprinkle with parmesan cheese and serve.

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Featured Reviews for This Recipe

From: Judy M.

On Sep 30, 2009

Delicious and easy recipe! I followed the recipe exactly except I added balsamic vinegarette dressing instead of the vinegar. I also added some fresh sliced mushrooms to the sauce while cooking. The blend of flavors was wonderful. I served it with mashed potatoes and green beans. My husband is usually skeptical when I try a new recipe but he loved this one. He said the sauce was so good he could eat that by itself. I'll be making this again very soon.

0 people found this review helpful

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From: Katie224

On Jul 14, 2009

BF and I really loved this over some fettucini. Thanks!

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From: justcallmetoni

On Apr 12, 2005

This was really sooo good and really easy to pull together. Had a couple of small tweaks that worked well for me. Though I had tomatoes with roasted garlic, I added an extra clove in while cooking the chicken. Also, beacause I couldn't find tomatoes with Italian spices, I added a teaspoon of my own blend. My biggest tweak was that while the tomatoes and artichokes were simmering with the balsamic vinegar, I let the chicken rest on top where the meat absorbed some of that the sweet acidic balsamic flavor. Next time, I made double the sauce so that there is enough to spoon over pasta. Thanks Jovi!

13 people found this review helpful

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From: Terri F.

On Oct 29, 2005

This recipe has been at the top of my "make soon" list for a while... so sorry I didn't try it earlier! I added a clove of crushed fresh garlic to the chicken while cooking it, but otherwise followed the recipe exactly. Topped it with freshly shredded parmesan reggiano. It was so delicious, and so easy!! I served it with a salad and warm bread, but next time I will double the sauce and serve it with cooked linguini. jovigirl, thanks for this recipe. I'll be making this one often!

5 people found this review helpful

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