Go Back

Italian Chicken and Artichokes

Chicken in a sun dried tomato and mushroom sauce topped with mozzarella cheese and served over top of couscous.
No ratings yet
Print
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Hezzi-D

Ingredients

  • 1 lb. boneless skinless chicken breasts (about 4)
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon olive oil
  • 1 c. sliced mushrooms
  • 8 oz. sun dried tomato bruschetta or minced sun dried tomatoes
  • 4 oz. sun dried tomatoes julienned
  • 1 can 14 oz water packed quartered artichoke hearts, drained
  • 2 c. couscous
  • 1/4 c. mozzarella cheese shredded

Instructions

  • Combine the oregano, basil, salt, pepper, and garlic powder in a small bowl. Rub the mixture onto the chicken breasts.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes per side or until browned.
  • Add the mushrooms to the pan and saute for 2-3 minutes.
  • Stir in the sun dried tomato bruschetta, sun dried tomatoes, and artichokes. Cover and continue cooking for 8-10 minutes, turning the chicken once, or until it the chicken is cooked through.
  • Remove from heat and place couscous on a plate. Top with chicken and vegetables. Sprinkle with mozzarella cheese.

Notes

Source: Cooking Light