Acapulco Chicken
INGREDIENTS
- 4 skinless, boneless chicken breast halves
- Salt and pepper to taste
- 2 teaspoons olive oil
- 1 (14.5 ounce) can diced tomatoes with green peppers and onions
- ¼ cup sun-dried tomato pesto
- 1 (14 ounce) can artichoke hearts in water, drained and quartered
DIRECTIONS
1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side.
Remove chicken from pan and set aside.
2. Pour tomatoes into pan; cook for 1 minute, stirring constantly and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes or until chicken is cooked through.
WINE SUGGESTIONS: Sauvignon Blanc or Chianti |
