Tuesday, October 2, 2012
Baked Italian Chicken
Summer is over. I'm sorry. I know that for a lot of you summer is your favorite time of year. I am not one of you people. I am a fall girl. I loooove the fall. Bring on the sweaters, the pumpkins, the leaves... the cool weather, the hearty food... peace out summer!! However, if there's one thing I'll miss it's the delicious ripe tomatoes. They're like candy when they're perfectly ripe. I will miss that, but it's a fair trade!
I made this dinner to use up the last of a bunch of delicious summer tomatoes and boy was it good. Like, amazingly good. I had the leftovers for lunch at work the next day and it was just as good as the first go round, which I never find to be the case with leftovers. I think what I loved best of all is that it's so light, healthy, flavorful AND it can be prepared ahead of time! I made this the night before, then popped it in the oven when I got home from work and it was perfect. A totally winning recipe!
Source: Slightly adapted from Our Story
1 pound chicken breasts (not thin breasts)
3 large roma tomatoes, cored and chopped
1 small can artichoke hearts, diced
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper
1 tbsp flour
1/2 tsp sugar
Fresh mozzarella cheese
Sliced fresh basil
1- Place the chicken in the bottom of a baking dish. Season with salt and pepper.
2- Combine the tomatoes, artichokes, garlic, oil, salt and pepper (to taste), flour, and sugar in a bowl. Stir well. Pour over the chicken.
3- Bake at 350 until the chicken is almost cooked (depends on the thickness of the breast- for mine it was about 30 minutes), then top with mozzarella cheese and place under the broiler for a few minutes until the cheese is melted. Top with fresh basil.