This is a quick, satisfying meal perfect for a busy night during the week. I found this on Pinterest, but tweaked it, so here's my version....
Chicken breasts + the above is all you need. Disclaimer: I did not use white wine, it was bad and I wasn't going to open a new one up on a Tuesday night. (No really a bottle of wine went wasted in our home...shame). I used a cup of chicken broth instead.
This was assembled, not cooked yet. Messy, but pretty.
This was after. We scarfed it down, so no pretty plated picture.
Chicken with Sun-dried Tomatoes & Artichokes
4 Chicken Breasts
2 Cloves of Garlic
1/2 Cup of sun-dried tomatoes packed in oil, drained and chopped
1 Cup marinated artichoke hearts, undrained
1 Cup Chicken Broth
1/2 package (or to taste) of Onion Soup Recipe Mix (You know the one)
Preheat Oven to 350*
In a large bowl mix all ingredients (except chicken broth), including chicken, until the chicken is well-coated. Pour chicken broth in roasting or baking dish. Place chicken breasts with all of the good stuff on top in a roasting dish and cover with foil. Bake for 20 minutes with foil. Remove foil and continue baking for 10-15 minutes. Serve with rice, pasta or additional vegetables.
Original recipe called for 2 tbsp. of add'l olive oil. Doesn't need it...oil from the artichokes & tomatoes is enough.
Chicken broth or wine isn't necessary or called for, I just find it nicely steams the chicken breasts and keeps them moist.
A full packet of the onion soup is cloying. Unless you are an onion soup fanatic, a 1/2 package will suffice.
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