A quick and wholesome dish. Very tasty when paired with orzo pasta and garnished with cracked olives and lemon slices.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.

  • Bake in the preheated oven until opaque, about 12 minutes.

  • Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.

  • Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.

  • Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

Cook's Note:

I've also used basil and tarragon as herb variations in this recipe with pleasing results.

Nutrition Facts

216 calories; protein 25.9g; carbohydrates 14.1g; fat 6.4g; cholesterol 58.5mg; sodium 660.3mg. Full Nutrition
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