Wednesday, December 14, 2011

Recipe of the week: Chicken with artichoke hearts and sundried tomatoes.

This past weekend a friend of my dad's sent me home with homemade dehydrated apples and sundried tomatoes.  Heaven!  If you're lucky enough to have some of these tomatoes on hand use them otherwise you'll have to make do with store bought.  I served mine with a salad, you could add rice, pasta or potatoes if you like.  Let me know what you think.  A Votre Sante!

1.5 boneless skinless chicken breasts
2 lemons juiced
1 tsp olive oil
1 tsp lemon zest
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
a dash of basil
a dash of mint
a dash of red pepper

I can of artichoke hearts drained
1/2 cup-1 cup of sundried tomatoes

Preheat oven to 375 degrees.  Mix all of the spices with the lemon juice and olive oil...pour over chicken breasts.  Marinate in a dish or a large plastic zipper bag.  Marinate for at least an hour, the longer the better.  Bake in covered pan at  375 degree oven for 20 minutes.  Add artichoke hearts and sundried tomatoes and cook uncovered for another 20 minutes.  Enjoy!