Sun-Dried Tomato, Artichoke Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 356.2
  • Total Fat: 6.4 g
  • Cholesterol: 136.9 mg
  • Sodium: 589.0 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 56.6 g

View full nutritional breakdown of Sun-Dried Tomato, Artichoke Chicken calories by ingredient
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Number of Servings: 4


    4 skinless, boneless chicken breast halves
    salt and pepper to taste
    2 tsp olive oil
    1 (14.5 oz) can diced tomatoes with green peppers, onion, and celery
    1/4 cup sun-dried tomato pesto
    1 (14 oz.) can artichoke hearts in water, drained and quartered


Season chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes. Return chicken to pan, then cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Number of Servings: 4

Recipe submitted by SparkPeople user LYSSANGEL03.

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Member Ratings For This Recipe

  • like - 11/13/11

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  • I used ground chicken breast and it was so wonderfull over whole wheat pasta. - 2/28/09

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  • I love this combination. I even took the left-overs and made them into a sandwich the next day. - 12/16/08

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  • When making this recipe, I improvised a bit. I added crushed garlic to the olive oil when cooking the chicken. I also added spinach before I added the tomatoes and let that cook in the garlic and oil. The chicken was very moist. I would make this again. - 5/1/08

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  • I absolutely loved this recipe. The recipe didn't really say when to add the artichokes but I just cooked the chicken and added everything else to it and simmered it for a while. This was sooooo good. - 1/29/08

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