Call Us 800-684-3300

Join our Mailing List!
 
 

CHICKEN & ARTICHOKES Sundried Tomato Pesto

Posted on: August 31st, 2016 by Jason Miller No Comments

Categories: ,

Description

Product Overview

CHICKEN & ARTICHOKES Sundried Tomato Pesto
Serves 4

Sundried Tomato Pesto, prepared as directed.
4 boneless, skinless chicken breast
½ cup all purpose flour
Salt & pepper
⅓ cup EVOO
¼ cup white wine
1-14 ounce can diced tomatoes with juice
1-14 ounce can artichoke hearts, quartered

1. Prepare Sundried Tomato Pesto according to directions on the jar, set aside.
2. Season both sides of chicken with salt & pepper, dredge in flour. Heat EVOO in a medium/large skillet until just smoking. Place chicken in the skillet and brown on both sides, remove chicken from pan and set aside.
3. Take pan off the heat and add the wine, scraping the browned bits from the bottom of the pan, let wine reduce for about 1 minute.
4. Lower heat to medium. Pour tomatoes into the pan and cook for 1 minute, stirring constantly. Stir in pesto and artichokes. Return chicken to pan and cover. Lower heat to medium low and continue cooking until chicken is thoroughly cooked to 170°F internal temperature.

 
 

Professional Photography by:
Photography by Eleshia ~ Flint, MI

877 Whitney Drive
Lapeer, MI 48446
Tel: (800) 684-3300
Fax: (810) 667-7287
sales@lesleyelizabeth.com

 
 

©2020 Lesley Elizabeth | Designed by Access Technology