I'm always a fan of Parmesan and artichoke hearts. Usually any combination works (dips, chicken, pasta, etc. You get the picture). This was a little different with the seasonings used. I'm not a huge fan of thyme so that might have swayed my opinion a little. It was good, but won't be a favorite.
- 4 boneless, skinless chicken breast halves (6 oz each)
- 3 tsp olive oil, divided
- 1 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- 1/2 tsp pepper
- 2 cans (14 oz 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
Preheat oven to 375 degrees. Place chicken in a 15x10x1 inch baking pan coated with cooking spray; drizzle with 1 1/2 tsp 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 20-25 minutes or until done. Sprinkle with green onions.
Serves 4
Prep Time: 20 minutes
Total Time: 40 minutes
Recipe from Taste of Home
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