Tomato Basil Artichoke Chicken

Tomato Basil Artichoke Baked Chicken

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes





Ingredients

• 4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
• salt
• 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

1. Preheat oven to 375 F.
2. 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.

1. Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
2. Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
3. Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.

1. Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired. 
2. 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.

Honey Garlic Chicken Stir Fry

Honey Garlic Chicken Stir Fry

This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.

 Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes

 Servings 4

 Calories 263 kcal

 Author Dinner at the Zoo

Ingredients

• 1 tablespoon + 1 teaspoon vegetable oil divided use
• 1 cup thinly sliced peeled carrots
• 2 cups broccoli florets
• 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 4 cloves garlic minced
• 1/4 cup low sodium chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• salt and pepper to taste

Instructions

1. Heat 1 teaspoon of oil in a large pan over medium heat. 
2. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
3. Remove the vegetables from the pan; place them on a plate and cover.
4. Wipe the pan clean with a paper towel and turn the heat to high. 
5. Add the remaining tablespoon of oil.
6. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
7. Add the garlic to the pan and cook for 30 seconds.
8. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
9. In a bowl whisk together the chicken broth, honey and soy sauce. 
10. In a small bowl mix the cornstarch with a tablespoon of cold water.
11. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. 
12. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
13. Serve immediately, with rice if desired.