The recipe of the week is: Tomato Basil Artichoke Baked Chicken.
This delicious dish is light and lean, yet flavorful, and satisfying. The Mediterranean style chicken is made with healthy ingredients and easy to make. With the warmer weather, it’s the perfect time of year to enjoy a lighter meal.
4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
Italian seasoning (herbal)
1 tablespoon butter
7 large artichokes hearts (one 14 oz can), drained
7 large fresh basil leaves, chopped
1 large roma tomato, chopped
2 garlic cloves, minced
1/4 cup grated parmesan cheese
8 oz fresh mozzarella cheese, sliced
-Preheat oven to 375 F.
-Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 – that’s what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
-Remove from the oven (the chicken will not be completely cooked through – you’ll continue baking it later).
-Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
-Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
-Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
-Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.