COOKING CANNED ARTICHOKE HEARTS RECIPES

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PARMESAN CHICKEN WITH ARTICHOKE HEARTS - TASTE OF HO…



Parmesan Chicken with Artichoke Hearts - Taste of Ho… image

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced

Steps:

  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 339 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 667mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 42g protein. Diabetic Exchanges 5 lean meat

LEMON CHICKEN WITH ARTICHOKE HEARTS RECIPE | AIDA ...



Lemon Chicken with Artichoke Hearts Recipe | Aida ... image

Provided by Aida Mollenkamp

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3 to 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

Steps:

  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
  • Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

Nutrition Facts : Calories 423 calorie, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 132 milligrams, SodiumContent 402 milligrams, CarbohydrateContent 11 grams, FiberContent 1 grams, ProteinContent 56 grams, SugarContent 1 grams

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