Saturday, August 23, 2014

Tomato Artichoke Chicken Bake

Do you love the Michigan pot holder? :-)

Yum, yum, yum! This is a lovely simple dish that your whole family will love. I originally found this recipe from Our Story. It is very tasty, but there aren't a lot of specific directions. So I'm putting forth my more detailed version. 

I've made this dish a few times for guests, and it has gone over well with everybody. Even a two year-old loved it last night! We put it on a small bed of fettuccine pasta with a little of the broth from the pan poured on top. It is easy, healthy and filling, everything you could ever want in a dinner. 

Tomato Artichoke Chicken Bake Recipe
Enough chicken breast or tenders to cover the 9" x 13" pan 
4-5 Roma tomatoes
1 can of artichoke hearts
2 cloves of crushed garlic
3 Tbsp flour
2 Tbsp olive oil
1 tsp sugar
salt and pepper to taste
1/2-3/4 cup shredded mozzarella
10-15 basil leaves

Preheat the oven to 350˚. Place the chicken into the baking pan. Season with salt and pepper. 
Core and seed the tomatoes. Cut into bite sized pieces about 1".  Place in a medium bowl. Drain the artichoke hearts and cut into pieces the same size as the tomato. Add the garlic, flour, olive oil, sugar and salt and pepper. Pour over the chicken. Place in the oven for 45-60 minutes depending on how thawed the chicken is. You are aiming to get the chicken to about 160˚ inside at this stage. When I used completely thawed chicken it was ready for the next step at 45 minutes. When I used chicken that hadn't thawed completely, it took about 65 minutes. I use a meat thermometer to make sure I'm cooking the chicken all of the way through. 
Once the chicken is almost done, turn the broiler on high. Add about 1/2 cup of mozzarella cheese over the top. Place under the broiler for 5 minutes. During this time, cut the basil and place on top once the cheese is golden and the vegetables are caramelized.  

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