There’s nothing like a one-pot-meal to make me a happy camper (and easy clean up!) Next time you’re in a lazy mood, throw these simple ingredients into the over and voila! Instant dinner!
- 2 boneless, skinless chicken breasts
- 1 can of artichoke hearts, strained
- 1/2 c. sliced mushrooms
- 1/4 c. white wine
- 3/4 c. Italian dressing or olive oil
- Sprinkle of Parmesan cheese
- Sprinkle of bread crumbs
- Combine everything in an oven safe pan and bake for 30-45 minutes at 350 degrees! And enjoy!!
My dad is a grilled chicken fanatic. So when he asked me to make dinner I wanted to change up the usual. This easy dinner is quick to prep and full of flavor!
6-8 chicken breasts
1 c. sliced mushrooms
1 bundle asparagus, diced
1/2 c. cherry tomatoes (in yellow, red, or a combo!)
2 can artichoke hearts, quartered
2 c. olive oil
2 c. white wine
Salt/pepper to taste
Preheat the oven to 350 degrees.
In two large baking dishes, lay the chicken cutlets down.
Pour half of the mushrooms, asparagus and tomatoes into each pan. Add one cup of wine and olive oil into each individual pan. Don’t forget the artichoke hearts! Be sure to strain the juices before adding it to each platter. Oh and squeeze one lemon over each platter. Add salt and pepper if you’d like.
Bake in the oven for 1 hour. The chicken should be fully cooked and the sauce should be boiling.
I have a great feeling that adding fruit to the dish would be a fun alternative. Maybe some roasted peaches? And maybe a side of rice? Hmmm…
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