Monday, July 8, 2013

Cheesy Chicken, Tomato and Artichoke Bake

Perfect with a side of pasta or a nice salad.

serves 8 ( 6 points +)

  • 8 boneless, skinless chicken breast halves ( 4 oz. each)
  • 1 can  ( 13.75 oz) artichoke hearts ( not packed in oil), drained
  • 6-7 Roma tomatoes, seeded and diced
  • 1 T. olive oil
  • 2 T. flour
  • salt and pepper to taste
  • 1 T. crushed garlic
  • 2 c. shredded, part-skim mozzarella

Preheat oven to 375
Combine artichoke hearts, tomatoes, salt, pepper, garlic, olive oil and flour. Spread in the bottom of a 13 x 9 glass baking dish. Top with chicken seasoned with salt and pepper.
Bake until chicken is nearly done ( about 25 minutes). Top with cheese and place under a broiler for a few minutes ( watch carefully so as not to burn). Otherwise place back in the oven until cheese melts.

Let stand 10 minutes before serving. Serve with a slotted spoon.

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