Artichoke and Sun-dried Tomato 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

  • 1/4 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.

Source: http://allrecipes.com/recipe/artichoke-and-sun-dried-tomato-chicken/detail.aspx