Ingredients
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4 skinless, boneless chicken breast halves
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salt and pepper to taste
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2 teaspoons olive oil
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1 (14.5 ounce) can diced tomatoes with green peppers and onions
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¼ cup sun-dried tomato pesto
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1 (14 ounce) can artichoke hearts in water, drained and quartered
Directions
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Season both sides of 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.
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Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
Nutrition Facts (per serving)
228 | Calories |
7g | Fat |
11g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 228 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 1g | 5% |
Cholesterol 68mg | 23% |
Sodium 866mg | 38% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 12% |
Total Sugars 0g | |
Protein 31g | 61% |
Vitamin C 15mg | 17% |
Calcium 33mg | 3% |
Iron 1mg | 6% |
Potassium 410mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.