Indulge in Mediterranean flavours with this simple yet savoury Artichoke and Sun-Dried Tomato Chicken recipe. Perfect for a quick dinner, it combines tender chicken breasts with the tangy flavour of sun-dried tomatoes and the earthy tones of artichokes. It’s as easy to make as it is delicious.
Ingredients:
- 4 skinless, boneless chicken breast halves
- Salt and pepper to taste
- 2 teaspoons olive oil
- 1 14.5 ounce tin diced tomatoes with green peppers and onions
- ¼ cup sundried tomato pesto
- 1 (14oz) tin artichoke hearts in water, drained and quartered
Method of preparation:
Season chicken breasts with salt and pepper.
Heat the olive oil in a frying pan over medium heat and brown the chicken on both sides. Reduce the heat to medium, add the diced tomatoes, green peppers and onions and stir in the sundried tomato pesto.
Simmer for 10 minutes or until the chicken is cooked through.
Add the artichoke hearts and reheat for 2-3 minutes.
Season to taste and serve hot.
