Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 4 skinless, boneless chicken breasts
- 1 13.75-ounce can water-packed artichoke hearts, drained
- 2 cups sliced mushrooms
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 15-ounce can diced tomatoes
- Freshly ground black pepper
Preparation:
In a large nonstick skillet coated with nonstick cooking spray, sauté chicken breast for 5 minutes, turning once. Remove chicken and place in a glass baking dish.Empty drained can of artichokes into dish over and around chicken.
Preheat oven to 350 degrees. Add mushrooms, garlic and oregano to skillet and gently sauté for 2 minutes. Add tomatoes and simmer for 10 minutes. Empty mushroom mixture over chicken breast and bake in oven for 20 minutes, or until the chicken breasts have reached an internal temperature of 165 degrees. Season with freshly ground black pepper and serve with noodles or rice.
Serves 4
Per Serving: Calories 216, Calories from Fat 18, Total Fat 2.1g (sat 0.5g), Cholesterol 82mg, Sodium 615mg, Carbohydrate 13g, Fiber 4.8g, Protein 36.5g
