Chicken In Tomato Artichoke Sauce Recipes

CHICKEN IN TOMATO ARTICHOKE SAUCE

Steps:

• In a large skillet, brown chicken breasts in olive oil over medium heat; about 2 minutes per side.
• Add tomato sauce, artichokes, rosemary and basil. Bring to a boil.
• Reduce heat and simmer, covered, 10-12 minutes or until chicken is done.
• Remove chicken with a slotted spoon and place on a serving platter.
• Return sauce in skillet to a boil; reduce heat and simmer, uncovered until desired consistancy. Spoon over chicken and sprinkle with olives.
• Serve.

ARTICHOKE AND TOMATO CHICKEN

Steps:

• Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
• Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
• Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

CHICKEN WITH TOMATO-ARTICHOKE SAUCE

Steps:

• Brown chicken in hot oil in large skillet over medium heat about 2 minutes per side.
• Add tomato sauce, artichokes and rosemary. Bring to boil; reduce heat. Simmer, covered 10 to 12 minutes or until chicken is done. Remove chicken and artichokes with slotted spoon to serving platter.
• Bring sauce to boil; reduce heat. Simmer, uncovered, until desired consistency. Spoon over chicken. Sprinkle with olives and serve with hot cooked orzo, rice or pasta if desired. Garnish with fresh rosemary, if desired.

TOMATO ARTICHOKE CHICKEN

Steps:

• Drain artichoke hearts, reserving 1/4 cup liquid; cut artichokes into quarters.
• In a large skillet, brown chicken in oil.
• Add pizza sauce, artichokes, red peppers, and reserved artichoke liquid; bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear.
• Serve over fettuccine.

TOMATO ARTICHOKE CHICKEN

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.

TOMATO AND ARTICHOKE CHICKEN BREASTS

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.