Thursday, January 24, 2013

I made this tonight. It was pretty good and everything was in my pantry. 

Tomato Artichoke Chicken

6 chicken breasts
1 can stewed tomatoes with juice
1 can small artichoke hearts
1 can cream of celery soup
bread crumbs
salt, pepper
parm. cheese

In a bowl combine tomatoes, artichoke and soup. In a skillet melt a pat of butter. Meanwhile, dredge chicken breasts in bread crumbs. Brown in skillet. Season with salt, pepper and parm. cheese. In baking dish, place browned chicken and spoon the tomato/artichoke/soup mixture over it. Bake at 350 for about 20 minutes.

No comments:

Post a Comment