"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Artichoke and Sundried-Tomato Chicken Recipe

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This recipe for Artichoke and Sundried-Tomato Chicken, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Yawn
Added: Wednesday, October 11, 2006

Category:
Category:

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

Directions:
Directions:
1. 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.
2. 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.

 

 

 

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