Easy Artichoke Chicken

After Thanksgiving has passed and house guests have vacated, you'll probably need a super easy, and healthy dinner to throw together. Well, let's be honest, you probably won't want to cook ever again, I know.  But that's when this recipe will come to your rescue. It's loaded with artichoke hearts, which are SO good for you - they are loaded in antioxidants, are high in fiber, lower bad cholesterol AND raise good cholesterol, are good for the liver, and are a much welcome diuretic after the holiday splurging! Are you sold yet? Oh, it's really, really yummy, too. It can be served by itself OR with wilted spinach OR pasta - may I suggest Trader Joe's brown rice spaghetti?

OK, here is the recipe. It will take minutes to throw together, I promise, but tastes good enough for company. Your welcome :)

Easy Artichoke Chicken
Serves 6

6 boneless, skinless chicken breasts, pounded to 1/2inch thickness

1 14oz can diced tomatoes, drained

1/2 tsp Italian seasoning

2 cloves fresh garlic, minced

1 10oz bag frozen artichoke hearts, defrosted (Trader Joes sell them) or use canned

1 Tbsp. extra virgin olive oil

S&P to taste

2 Tbsp. flour (Gluten-Free flour works, too)

1 C  shredded lowfat mozzarella

1/3 C parmesan

4-5 leaves of fresh basil, chopped

Preheat oven to 350 degrees.

Toss tomatoes, artichokes, and garlic with the olive oil, Italian seasoning, salt and pepper, and flour in a bowl.

Generously season the chicken breasts with S&P and place in a 13x9 baking dish.

Place the tomato mixture around the sides of the chicken breasts and bake until almost done (for 30-45 minutes but longer if the breasts are large and thick). 

Take the dish out of the oven and turn your oven on broil (or 500 degrees).  Place  cheese on each breast.  Place dish back in the oven and watch the cheese broil until it is golden and bubbly on top.

Top dish with fresh basil and ENJOY!