Wednesday, March 24, 2010

Mediterranean Chicken

***This is one of my favorite recipes, and it's quick!

Prep Time: 6 min/Cook Time: 15 min/Total Time 21 minutes
Makes: 4 Servings


1 cup College Inn Brand, Culinary Broth-White Wine & Herb
1 14.5 oz. Can Del Monte Canned Diced Tomatoes with Basil, Garlic, & Oregano No Salt Added
1 lb. Boneless, skinless chicken breast cut into cubes
2 Tbsp. Olive Oil
2 tsp. Rosemary minced
1 cup Frozen Artichoke Hearts (can used canned artichokes, drained)
1/4 cup Black Olives

Rice or Couscous (In a hurry, use Uncle Ben’s, Microwave 90 seconds Rice—found in rice section. It comes in an orange bag, ready for the microwave.)


Cook Chicken in oil in large skillet over medium-high heat, 3 minutes. Add rosemary; cook 2 minutes. Stir in tomatoes, artichoke hearts, olives and broth. Simmer 10 minutes or until chicken is no longer pink. Serve over couscous or rice.

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