Baked Chicken with Artichokes

Ingredients: garlic

• 10 (6 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 tbsp. extra-virgin olive oil
• 1 medium red onion, sliced
• 2 (8 oz.) jars quartered artichokes, drained
• 1 lemon, cut into 10 slices
• 1 tsp. dried oregano
• 1 tsp. dried thyme

Makes 10 (6 oz.) Servings

1. Heat the oven to 350 F. Lightly coat 2 baking sheets with cooking spray. Season chicken with salt and pepper, and set aside on a large platter.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Divide onion between the baking dishes.
3. Heat remaining 2 tablespoons oil in the same skillet over medium-high heat. Add chicken, in batches, if necessary, and cook until lightly browned, about 5 minutes per side. Divide chicken between the baking dishes.
4. Divide artichokes between the dishes, arranging around the chicken. Place 1 lemon slice on top of each chicken breast. Sprinkle breasts evenly with oregano and thyme.
5. Cover baking dishes with foil and bake 10-15 minutes, or until artichokes are heated through. Serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. The recipe may look good on paper but it tastes different on the plate. The Mediterranean flavors in this chicken dish taste well but this chicken dish really needs to be grilled. I followed the directions and the chicken did not taste so good. I highly recommend grilling the chicken, onions and artichokes because they taste better grilled. Don't get me wrong but the combination of lemon, chicken and artichokes is delicious. They're just delicious when they are grilled.