3 chicken breasts, trimmed of fat
1 can of artichoke hearts
1 cup sun-dried tomatoes, julienned
1 cup of Pesto (try this recipe)
2 tbsp fresh chopped garlic
salt and pepper
1. Heat the olive oil and sautee the garlic until slightly browned. I love garlic and always add a ton of it to a meal. If you're not as brave as me, or if you have a date with a vampire later, I suggest cutting back a bit.
2. Add the chicken breasts to the pan and cook until the bottom is no longer pink. Flip the breasts and spread pesto on top. When the other side is no longer pink, flip again, spread with pesto, cover and let cook on medium heat until breasts are cooked all the way through.
3. Add the tomatoes and artichoke hearts and a little more pesto to the pan. Turn down to simmer and let cook for 10 minutes.
4. We served this with rice and spinach. We also spread a little more pesto on the chicken and over the rice.
Simmering away on the stove
The Food Whore