Chicken With Sun Dried Tomatoes And Artichokes 8 Net Carbs Recipes

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CHICKEN WITH SUN-DRIED TOMATOES AND CAPERS



Chicken With Sun-Dried Tomatoes and Capers image

Make and share this Chicken With Sun-Dried Tomatoes and Capers recipe from Food.com.

Provided by senseicheryl

Categories     Chicken Breast

Time 20m

Yield 4 pieces of chicken, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 4 to 6 ounces each)
1 1/2 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
flour, for dredging
1/2 cup low sodium chicken broth
2 tablespoons lemon juice
1/2 cup sun-dried tomato, rehydrated and chopped
2 tablespoons capers
2 tablespoons parsley, chopped

Steps:

  • Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
  • Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
  • Sauté the chicken over high heat, about 3 minutes on each side. Remove to a warm platter and keep warm.
  • Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan.
  • Add the tomatoes and cook until the broth has reduced by half. Add the lemon juice and capers.
  • Pour the sauce over the chicken, sprinkle with parsley and serve.

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN



Artichoke and Sun-Dried Tomato Chicken image

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

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

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

SUN-DRIED TOMATO ARTICHOKE CHICKEN



Sun-Dried Tomato Artichoke Chicken image

A yummy recipe that came in a Publix flyer in the newspaper. We can't wait to try this, they recommend serving it with Arugula Macadamia Salad and a Chardonnay wine.

Provided by Pixies Kitchen

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
1/4 cup flour
2 tablespoons canola oil
1/2 cup white wine
6 -8 sprigs fresh thyme, stems removed
1 lemon
14 ounces artichoke hearts, quartered and drained
1/3 cup sun-dried tomato, julienne-cut
2 tablespoons unsalted butter
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parmesan cheese

Steps:

  • Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
  • Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
  • Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
  • Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
  • Cover and cook an additional 2 - 3 minutes until chicken is done.
  • Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.

Nutrition Facts : Calories 430.5, Fat 16, SaturatedFat 5.2, Cholesterol 116.2, Sodium 865.5, Carbohydrate 23.4, Fiber 7.4, Sugar 3, Protein 45.6

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES



Chicken with Artichokes and Sundried Tomatoes image

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

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

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

MOROCCAN CHICKEN TAGINE WITH SUN-DRIED TOMATOES AND ARTICHOKES



Moroccan Chicken Tagine With Sun-Dried Tomatoes and Artichokes image

I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.

Provided by Leisa loves to cook

Categories     One Dish Meal

Time 1h10m

Yield 1 Dinner for 2-3 with left overs, 2-3 serving(s)

Number Of Ingredients 12

1 roasting chicken (cut up and skin removed)
2 cups artichoke hearts (I use those packed in oil and wash oil off)
1 1/2 cups sun-dried tomatoes (I use those packed in oil and wash oil off)
1 yellow onion
3 tablespoons capers
3/4-1 cup water
3 tablespoons extra virgin olive oil
1 pinch saffron thread
3/4 tablespoon cumin
1/4 tablespoon paprika
1/4 tablespoon coriander
salt and pepper

Steps:

  • Cut up chicken and take off the skin.
  • Put EVOO in a wide pot (so that the chicken can brown) and heat.
  • Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
  • Immediately add chopped onion and all spices.
  • Saute on medium heat for approximately 8-10 minutes.
  • Add water, artichokes, capers, and sun dried tomatoes.
  • Reduce heat to low, cover with a tight lid.
  • Simmer on low for 45 minutes.
  • Chicken will be falling off of the bone.
  • Serve with couscous, rice, and/or crusty french bread to sop up the great broth.

Nutrition Facts : Calories 724.9, Fat 46, SaturatedFat 9.8, Cholesterol 106.9, Sodium 1441, Carbohydrate 49.9, Fiber 21.3, Sugar 19.4, Protein 37.1

PESTO CHICKEN WITH SUN-DRIED TOMATOES AND SQUASH



Pesto Chicken With Sun-Dried Tomatoes and Squash image

Simple recipe with only 6 ingredients. This is my own take on a recipe found in Better Homes and Gardens 5 ingredient cookbook.

Provided by Laurawombat Garcia

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless chicken breast halves
1 tablespoon olive oil or 1 tablespoon corn oil
2 cups finely chopped zucchini or 2 cups and yellow squash
2 tablespoons basil pesto
2 tablespoons shredded parmesan cheese
4 tablespoons sun-dried tomatoes packed in oil

Steps:

  • In a large nonstick pan cook chicken in hot oil over medium heat for 4 to 5 minutes.
  • Turn chicken and add zucchini.
  • Cook for 4 minutes or until chicken is tender and no longer pink and squash is tender.
  • Spread pesto over chicken and sprinkle with cheese and sun dried tomatoes. Let that just warm and serve onto plates.

Nutrition Facts : Calories 264.1, Fat 13, SaturatedFat 3.3, Cholesterol 84.5, Sodium 132.8, Carbohydrate 4.7, Fiber 1.9, Sugar 1.6, Protein 31.8

CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKES - 8 NET CARBS



Chicken With Sun-Dried Tomatoes and Artichokes - 8 Net Carbs image

From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 546 calories, 63g protein, 8 net carbs, 26g fat, 215mg cholesterol, 352mg sodium.

Provided by mariposa13

Categories     Chicken Thigh & Leg

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
1 (9 ounce) package artichoke hearts, thawed
1/3 cup sun-dried tomato, cut into thin strips
1/2 lb frozen cauliflower floret, thawed
1 tablespoon minced garlic
1 tablespoon dried oregano
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup white wine
2 tablespoons water
2 teaspoons crushed red pepper flakes (optional)
2 lbs boneless skinless chicken thighs

Steps:

  • Coat the inside of the crockpot with nonstick spray.
  • Add all ingredients except the chicken. Stir to mix well.
  • Add chicken thighs to the mix and stir together.
  • Cover and cook on low for 8 hours.

Nutrition Facts : Calories 348.2, Fat 9.5, SaturatedFat 2.4, Cholesterol 188.9, Sodium 455.7, Carbohydrate 14.7, Fiber 7.6, Sugar 3.6, Protein 48.5

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