If you need a quick meal, this recipe is for you. You can throw it together in less time than it takes to preheat your oven. Serve it with a salad and you have a great, healthy dinner.
Chicken Roasted with Artichokes and Tomatoes
Serves 4
1 c. cherry tomatoes
1 can (14 0z.) quartered artichoke hearts, drained
2 cloves garlic, finely chopped
1 T. balsamic vinegar
2 T. light butter
1/2 t. dried oregano leaves,
1/4 t. ground black pepper
1/2 c. feta cheese
4 boneless, skinless chicken breasts
Preheat oven to 400 degrees.
In 9 x 13-inch roasting pan, toss tomatoes, artichokes, garlic, vinegar and 1 T. butter.
In a small bowl, blend remaining 1 T. butter with oregano and pepper. Evenly spread on tops of chicken. Arrange chicken on tomato mixture. Roast 25 minutes or until chicken is thoroughly cooked.
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