bunny?

...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Tuesday, June 07, 2005

Summer Chicken

For your summer cooking pleasure: I give you the very simple chicken recipe I made over the weekend. Feeds two for a couple of days.

2 boneless, skinless full chicken breasts
1 bag frozen artichoke hearts
1 14 oz. can diced tomatoes (I used Muir Glen Organic Fire-Roasted)
2 tbsp. olive oil
flourm salt & black pepper to taste
1 clove of garlic, chopped

1. Pat dry chicken breasts with paper towel; gently pound flat. Cut each into half. Dredge in flour and black pepper; set aside.
2. Heat olive oil in LARGE pan. Saute chicken breasts on both side until no longer pink on the outside. Lift out of oil and set aside.
3. Scrape up pan juices gently in case it got burned to bottom a bit. Pour canned tomatoes into pan; heat until starts bubbling. Add frozen artichoke hearts and wait until it starts bubbling again. Add garlic. Cover and cook on medium for about 6-8 minutes. Taste and add salt if needed. Add the chicken breasts and continue to cook on medium, covered until chicken is thoroughly cooked and no longer pink in center.
4. Serve over steamed rice and with fresh plate of salad.

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2 Comments:

At 10:36 PM, Anonymous Chris - Wichita said...

That sounds interesting...where the heck do i get frozen artichoke hearts though? i've seen pickled/jarred, but nothing fresh/frozen around here. occasionally fresh ones, but only VERY rarely...

Also, did you notice I put up a cheesecake recipe? It's amazing... :D I'm really wanting to do that with the picatta recipe sometime...

 
At 8:19 AM, Anonymous Anna said...

Chris- you can get frozen artichokes in any larger food store in the frozen vegetables section; I got mine at Kroger of all places.

 

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