Parmesan Chicken with Artichoke Hearts

Dinner

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve.

Average Rating: 4.1

TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 4 servings.

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced

Instructions

1. Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.
2. In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.
3. Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Nutrition Facts

1 chicken breast half with 3/4 cup artichoke mixture: 339 calories, 9g fat (3g saturated fat), 98mg cholesterol, 667mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 42g protein.
Diabetic Exchanges:
5 lean meat, 1 vegetable, 1 fat, 1/2 starch.