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Wednesday, January 31, 2007

Rosemary Chicken with Artichokes & White Beans

Rosemary Chicken with Artichokes & White Beans
From Jennifer Schulte
Recipe type: Main Dish, Poultry
  • 4-6 chicken breasts, boneless and skinless
  • 1½ teaspoon dried rosemary
  • ½ teaspoon each salt and pepper (I use Kosher salt, it’s saltier!)
  • 2 tablespoons olive oil
  • 1 14 ounce can, diced tomatoes
  • 1 14 ounce can, white beans drained (I use ”˜great Northern beans’ from Bush’s)
  • 1 14 ounce can, artichoke hearts (quartered if you can find them, if not just drain & roughly chop up whole ones into quarters)
  • ¼ cup chopped Kalamata olives
  1. Mix the spices together and sprinkle on one side of the chicken breasts. Heat the oil in large skillet to med high (I use a sauce pan, higher sides), add chicken seasoned side down and brown (3-4 min). Turn over chicken and add tomatoes, beans and artichokes, cook 5 min. Reduce heat and stir in olives, cook another 5 min or until chicken is done through and sauce thickens a little.
  2. Serving = 1 breast + ½ cup or so of the chunky sauce! I serve this with brown rice, cooked in chicken broth.


1 Comment »

  1. BRILLIANT! We have everything but the chix…great way to use some leftovers. Thank for the idea. Your blog looks beeyootiful too.

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