Baked Chicken with Artichokes and Tomatoes

Method4 steps · about 45 min

1. 1

   Step 1: Drain the diced tomatoes. In a medium bowl, combine the drained tomatoes with the olive oil (2 Tbsp), lemon juice (1/2 Tbsp), minced garlic (3 cloves), oregano, salt (1/4 tsp), and some freshly cracked pepper. Stir well, then set the tomato mixture aside. Preheat the oven to 400ºF.

   Uses 1 (15-ounce) can diced tomatoes, drained · 2 Tbsp olive oil · 1/2 Tbsp lemon juice · 3 cloves garlic, minced · 3/4 tsp dried oregano · 1/4 tsp salt · Freshly cracked black pepper

2. 2

   Step 2: Place the chicken breasts on a cutting board and cover them with a sheet of plastic wrap. Use a mallet or rolling pin to carefully pound the chicken breasts to an even thickness. Don't pound with too much force or the breasts may split. Start at the thickest part of the breast and work your way out toward the edges. Once pounded, slice each chicken breast into two portions and season each side with a pinch of salt and pepper.

   Uses 2 boneless, skinless chicken breast halves (about 1 lb. total) · 1 pinch salt and pepper

3. 3

   Step 3: Drain the can of artichoke hearts and roughly chop them into smaller, bite-sized pieces. Place a handful of the artichoke pieces in the bottom of a casserole dish, then lay the chicken pieces over top. Cover the chicken with the remaining artichoke pieces. Pour the tomato mixture over top.

   Uses 1 (14-ounce) can artichoke hearts, drained · pounded seasoned chicken portions · prepared tomato topping

4. 4

   Step 4: Bake the assembled chicken uncovered at 400°F for about 30 minutes, until the chicken reaches 165°F (74°C) in its thickest part. Sprinkle the mozzarella on top, switch the oven to broil, and broil on the middle rack for about 5 minutes, watching until the cheese is bubbly and browned. Serve immediately.

   Initial 30-minute bake; check chicken before adding cheese · 30 minUses assembled chicken and artichoke casserole · 1 cup shredded mozzarella