Artichoke And Tomato Chicken Recipes

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CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 14



Chicken with Artichokes and Sundried Tomatoes image

Steps:

  • Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g

2 tablespoons olive oil
½ onion, sliced
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
1 (4 ounce) can sliced olives, drained
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
freshly ground black pepper to taste
1 (12 ounce) package angel hair pasta
1 (8 ounce) package crumbled feta cheese

ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 portions

Number Of Ingredients 12



Artichoke and Sun-Dried Tomato Stuffed Chicken Breast image

Steps:

  • In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
  • Remove from the heat and allow to cool before stuffing the chicken breast.
  • Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
  • Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
  • Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
  • Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
  • Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES

Add richness to chicken breasts by topping with Italian dressing, tomatoes and artichokes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 4

Number Of Ingredients 11



Slow-Cooker Chicken with Tomatoes and Artichokes image

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken. Brush chicken with dressing; place in cooker. Sprinkle with Italian seasoning, salt and pepper. Top with remaining ingredients except parsley.
  • Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
  • Skim off any fat from top of mixture in cooker. Serve chicken and tomato mixture in shallow bowls; sprinkle with parsley.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 125 mg, Fat 1, Fiber 9 g, Protein 50 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 0 g

4 bone-in chicken breasts (2 1/2 lb)
3 tablespoons fat-free balsamic or Italian vinaigrette dressing
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 large onion, thinly sliced (1 cup)
1/4 cup sliced green olives
4 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, drained
1 can (14 oz) quartered artichokes, drained
2 to 3 tablespoons chopped fresh parsley

KABOBLESS CHICKEN AND VEGETABLES

As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9



Kabobless Chicken and Vegetables image

Steps:

  • In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

1/2 cup olive oil
1/2 cup balsamic vinegar
2 teaspoons lemon-pepper seasoning
2 teaspoons Italian seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1 medium carrot, sliced
1 cup grape tomatoes

TOMATO AND ARTICHOKE CHICKEN BREASTS

Make and share this Tomato and Artichoke Chicken Breasts recipe from Food.com.

Provided by jovigirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Tomato and Artichoke Chicken Breasts image

Steps:

  • Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
  • 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.
  • 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.

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

CHICKEN WITH HEIRLOOM TOMATOES, ARTICHOKES, AND ROSEMARY

A quick and wholesome dish. Very tasty when paired with orzo pasta and garnished with cracked olives and lemon slices.

Provided by Samantha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 9



Chicken with Heirloom Tomatoes, Artichokes, and Rosemary image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
  • Bake in the preheated oven until opaque, about 12 minutes.
  • Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
  • Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
  • Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 14.1 g, Cholesterol 58.5 mg, Fat 6.4 g, Fiber 4.1 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 660.3 mg, Sugar 0.1 g

6 skinless, boneless chicken breast halves
1 tablespoon olive oil, divided
salt and ground black pepper to taste
4 cups heirloom cherry tomatoes
2 (14 ounce) cans artichoke hearts, drained and rinsed
3 sprigs fresh rosemary
¼ teaspoon red pepper flakes
¼ cup Kalamata olives
½ lemon, juiced

TOMATO ARTICHOKE CHICKEN

Make and share this Tomato Artichoke Chicken recipe from Food.com.

Provided by Chef of Kids

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Tomato Artichoke Chicken image

Steps:

  • Mix flour, salt, and pepper in a gallon-size plastic ziptop bag. Add chicken breasts, close bag, and shake to coat chicken evenly.
  • Heat 1 Tbsp oil in large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through.
  • Remove to a platter and cover to keep warm.
  • Using same skillet, bring to simmer diced tomatoes, artichoke hearts, and balsamic vinegar. Cook 3 minutes.
  • Spoon on chicken; sprinkle with mozzarella.

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 teaspoon pepper
4 boneless skinless chicken breasts (about 5 oz each, tenderloins removed)
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (13 3/4 ounce) can artichoke hearts, sliced
1/4 cup balsamic vinegar
1/2 cup shredded mozzarella cheese

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Provided by LMB27

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 6



Artichoke and Sun-Dried Tomato Chicken image

Steps:

  • 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.
  • Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g

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

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