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Chicken with Artichoke and Sun-Dried Tomato Pesto

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner U.S.
Chicken with Artichoke and Sun-Dried Tomato Pesto
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
Instructions
1
Prepare the chicken breasts by sprinkling both sides with salt and pepper, ensuring an even distribution of flavor.
2
Heat a substantial amount of oil in a large cooking vessel over medium-high heat, allowing it to reach the optimal temperature.
3
Carefully place the chicken breasts in the skillet and cook, using a gentle turning motion to achieve an even browning on each side.
4
Remove the chicken from the pan and set it aside, allowing it to rest before re-entry.
5
Add a generous quantity of tomatoes to the pan and cook for 1 minute, stirring constantly in order to prevent burning or scorching. During this time, incorporate any flavorful residue that has accumulated at the bottom of the pan.
6
Stir in a spoonful of pesto and some artichokes, then return the chicken to the pan. Cover the vessel with a lid, and gradually decrease the heat to medium, allowing for a gentle simmering process.
7
Simmer the chicken in the pan for 5 to 10 minutes, or until it reaches a fully cooked state.