Artichoke and Oven-Dried Tomato Chicken


  • 2 lbs. Skinless, Boneless Chicken Breast Cutlets
  • Oven Dried Tomatoes (see recipe)
  • 2 tsp. Olive Oil
  • 1 – 14 oz. can No Salt Added Tomatoes
  • 1 small green chili or jalapeno pepper
  • 1 12 oz. package Frozen Artichoke hearts thawed


  • Sea Salt & Pepper to taste
  • 1 tbsp. dried Basil or Oregano


  • Dice pepper.
  • Chop artichokes.
  • Slice oven dried tomatoes.


  • Heat oil in large skillet over medium heat.
  • Season both sides of chicken with salt and pepper.
  • Brown chicken on both sides and set aside.
  • Pour artichokes and canned tomatoes into pan. Add diced pepper and basil, stirring constantly. Bring to a gentle boil.
  • Return chicken to pan, cover and simmer for 5 – 10 more minutes until chicken is cooked through. Reduce heat if necessary to prevent burning.

Serving Suggestion & Tips:

  • Serves 4
  • Should freeze well for future enjoyment.
  • Serve topped with oven dried tomato pieces and your favorite grilled veggie.
  • This would be great served on a bed of spaghetti squash.