Spicy Romano Chicken With Artichoke Hearts Sun Dried Tomatoes Recipe 435

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

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.

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.

Steps:

• Sauce: Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside. Main: In a large skillet over medium heat, melt butter, then add mushrooms, and sun-dried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve. Recipe is easily doubled or tripled. Enjoy!

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.

Steps:

• If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
• Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
• Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
• Stir chicken into artichoke mixture.
• Serve over your choice of pasta.

Steps:

• 1. •Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
• 2. •In a large skillet over medium heat, melt butter, then add mushrooms. Stir for one minute. Next add artichokes and chicken and sun-dried tomato pesto. Add bowtie pasta . Stir gently. Serve.

Steps:

• In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.
• Add Alfredo sauce and ROmano cheese. Simmer.
• Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!