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The Recipe Instructions |
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Ingredients
1 tbsp corn oil
1 tbsp chopped fresh thyme or 1 teaspoon d, ried thyme
4 four-ounce boneless, skinless chick, en breasts,
1/2 tsp freshly ground pepper
1/2 cup finely chopped onion (1 small onion, )
2 garlic cloves, finely chopped
1 medium red bell pepper, cored, seeded, and, cut into strip
15 oz artichoke hearts in brine, drained
2 tbsp dry white wine
1/4 tsp salt
Directions
1. Preheat oven to 375 degrees F. 2. In a non-stick 8-inch skillet,
heat the oil, then add the thyme and chicken breasts. Sprinkle 1/4
teaspoon of the pepper over the chicken and cook for 1 minute over
medium heat, then turn the chicken over, sprinkle with the remaining
1/4 teaspoon pepper, and cook for another minute. Remove the chicken
from the pan and set aside, retaining the cooking juices in the pan.
3. Add the onion and garlic to the pan, and saute for 1 minute. Add
the sweet bell pepper, artichokes, wine, and salt, and cook for 1
more minute. 4. Spoon half the vegetables into an 8-inch casserole,
place the chicken breasts over them in one layer, and cover them with
the rest of the vegetables. Bake for 18-20 minutes.
To microcook: cook the casserole on high, covered, for 9 minutes,
rotating the casserole after 4-1/2 minutes.
Servings: 6
Diet Chicken With Artichokes And Peppers Recipe brought to you by Diet Recipes To-Go
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