Pan-Roasted Chicken Breasts with Artichokes and Cherry Tomatoes

Page 114

| Course Type: Main Courses

(2 reviews)

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Recipe Review

For such a simple recipe, this was fantastic. I made a couple modifications in the interest of cost and fat content (see below), but as written the recipe looks great. Although I'm usually skeptical of "30 minute" claims, this came together very quickly and only required three dishes - a pan, baking dish, and small bowl - making cleaning up a breeze. The artichokes are a bit pricey, but this makes four very reasonably-sized portions. Leftover sauce was also great over pasta.

Modifications:
- boneless, skinless chicken breasts
- canned artichoke hearts, drained well and coarsely chopped
- decreased oil in the "drizzling oil" to ~2t and increased garlic to 2 cloves
- used 1/4 t dried oregano in the "drizzling oil" instead of fresh

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