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Post by: Beth | Budget Bytes | Published on: 12/04/2016

 

What’s for dinner?? It’s the question that never goes away. Well, here’s another easy answer for you. This Baked Chicken with Artichokes and Tomatoes is a simple recipe that you can whip up with pantry staples, and quickly. Just make sure your chicken breasts are thawed and you’re ready to go. The ingredients stew together in the oven and create a deliciously garlicky broth that shouldn’t be wasted. Serve this chicken with some good crusty bread or rolls for sopping up the flavors, or spoon the chicken and juices over a bed of rice. You won’t be sorry!

The creamy mozzarella really pulls the flavors together in this dish, so I would caution against skipping it. If you want to go a little further, you can add a light sprinkle of Parmesan, or even a few feta crumbles as well. More cheese = more delicious, but also more expensive, so find your balance.

I garnished with parsley for the photos, but it really isn’t necessary for the flavor. If you happen to have a basil plant at home though, chiffonade a few leaves and sprinkle them on top for a truly incredible finish.

Baked Chicken with Artichokes and Tomatoes

PREP TIME: COOK TIME: 35 mins | TOTAL TIME: 45 mins
Total Cost: $8.61 | Cost Per Serving: $2.15 | Serves: 4

 

INGREDIENTS

  • 15oz. can diced tomatoes, drained $0.69
  • 2 Tbsp olive oil $0.22
  • 3 cloves garlic, minced $0.24
  • ¾ tsp dried oregano $0.07
  • ¼ tsp salt $0.02
  • Freshly cracked pepper
  • ½ Tbsp lemon juice $0.02
  • 2 boneless, skinless chicken breast halves (about 1 lb. total) $4.04
  • Pinch of salt and pepper $0.05
  • 14oz. can artichoke hearts $2.29
  • 1 cup shredded mozzarella $0.94

INSTRUCTIONS

  1. Drain the diced tomatoes. In a medium bowl, combine the drained tomatoes with the olive oil, lemon juice, minced garlic, oregano, salt, and some freshly cracked pepper. Stir well, then set the tomato mixture aside. Preheat the oven to 400ºF.
  2. Place the chicken breasts on a cutting board and cover them with a sheet of plastic wrap. Use a mallet or rolling pin to carefully pound the chicken breasts to an even thickness. Don’t pound with too much force or the breasts may split. Start at the thickest part of the breast and work your way out toward the edges. Once pounded, slice each chicken breast into two portions and season each side with a pinch of salt and pepper.
  3. Drain the can of artichoke hearts and roughly chop them into smaller, bite-sized pieces. Place a handful of the artichoke pieces in the bottom of a casserole dish, then lay the chicken pieces over top. Cover the chicken with the remaining artichoke pieces. Pour the tomato mixture over top.
  4. Bake the chicken, uncovered, in the fully preheated oven for 30 minutes. After 30 minutes, sprinkle one cup of mozzarella over top. Switch oven’s setting from bake to broil and broil the dish (on the middle rack) for about 5 minutes or until the cheese is bubbly and browned. Serve immediately.

 

 


Reference Article: http://www.budgetbytes.com/2016/12/baked-chicken-artichokes-tomatoes/

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