Tomato, Basil, Artichoke baked Chicken
(from sarahcampbell’s recipe box)
Prep time: 15 minutes
Cook time: 40 minutes
Categories: Chicken
Ingredients
- 4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
- salt
- Italian seasoning (herbal)
- 1 tablespoon butter
- 7 large artichokes hearts (one 14 oz can), drained
- 7 large fresh basil leaves, chopped
- 1 large roma tomato, chopped
- 2 garlic cloves, minced
- 1/4 cup grated parmesan cheese
- 8 oz fresh mozzarella cheese, sliced
Directions
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Preheat oven to 375 F.
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ease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 – that’s what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
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Remove from the oven (the chicken will not be completely cooked through – you’ll continue baking it later).
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Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
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Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
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Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
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Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.