Mediterranean Chicken with Artichoke Topping
-
- Prep time
- 5 min
-
- Cook time
- 35 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 chicken breast
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
fresh lemon juice
- 2 tbsp
- 2 tbsp
-
-
boneless, skinless chicken breasts
- 4 (4-oz) breasts
- 4 (4-oz) breasts
-
-
garlic powder
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
garlic (minced)
- 1 clove
- 1 clove
-
-
artichoke hearts (drained and chopped)
- 1 (15-oz) can
- 1 (15-oz) can
-
-
low sodium chicken broth
- 1/3 cup
- 1/3 cup
-
-
Parmesan cheese (grated)
- 3 tbsp
- 3 tbsp
-
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Directions
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Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
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Place the chicken breasts in a plastic freezer bag or between plastic wrap. Use a mallet or rolling pin and pound the chicken breasts until it is 1/2 inch thick.
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Squeeze the lemon juice over the chicken breasts and season with the garlic powder and black pepper. Bake the chicken 25 minutes.
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While the chicken is baking; warm the olive oil in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts and cook about 3 minutes. Add the chicken broth and simmer for 5 minutes. Stir in the parmesan cheese.
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Remove the chicken from the oven. Spread the artichoke mixture evenly over the chicken breasts. Bake for 10 more minutes or until the chicken is done.