Parmesan Chicken with Artichoke Hearts - 18g Carbs, 1g Fiber, 2g Sugar
Originally published as Parmesan Chicken with Artichoke Hearts in Simple & Delicious February/March 2015
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Featured In: 20 Recipes to Make with Fresh Citrus
Prep: 20 min
Bake: 20 min
Servings: 4
4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced
Preheat oven to 375 degrees F. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1 1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.
In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.
Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with green onions. Yield: 4 servings.
Servings: 4
Serving Size: 1 chicken breast half with 3/4 cup artichoke mixture
Nutrition per Serving: 339 Calories, 9g Fat, 3g Saturated Fat, 98mg Cholesterol, 667mg Sodium, 18g Carbs, 1g Fiber, 2g Sugars, 42g protein
Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat, 1/2 starch
Posted by: chefgloria1030@yahoo.com
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