Monday, September 17, 2007

Chicken and Artichokes

The temperature dipped into the low 60s. Joan did not want to see me sweater up over the grill. So we had chicken prepared inside instead of out. This one is easy. Five ingredients only. So "Gimme five."

4 boneless, skinless chicken breast halves

2 teaspoons olive oil

1 (14 1/2 ounce) can diced tomatoes with green peppers and onions

1/4 cup sun-dried tomato pesto

1 (14-ounce) can artichoke hearts in water, drained, quartered

Wash chicken, then sprinkle with salt and pepper to taste. In a large skillet over medium-high heat, heat olive oil, and cook chicken on both sides till nearly done. Remove chicken from pan, and set aside.

In same pan, cook tomatoes for 1 minute, stirring constantly. Add pesto, artichokes, and chicken. Cover and reduce heat. Simmer 5-10 minutes, or until chicken is done.

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