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Title: Parmesan Chicken w/Artichoke Hearts
Categories: Poultry, Herbs, Vegetables, Cheese, Citrus
Yield: 4 servings

4 (6 oz ea) boned, skinned
- chicken breast halves
3 ts Olive oil; divided
1 ts Dried rosemary; crushed
1/2 ts Dried thyme
1/2 ts Pepper
28 oz (2 cans) water-packed
- artichoke hearts; drained,
- quartered
1 md Onion; coarse chopped
1/2 c Chicken broth
2 cl Garlic; chopped
1/4 c Shredded Parmesan cheese
1 Lemon; in 8 slices
2 Green onions; thin sliced

Set oven @ 375ºF/190ºC.

Place chicken in a 15" X 10" X 1" baking pan coated with
cooking spray; drizzle with 1-1/2 teaspoons oil. In a
small bowl, mix rosemary, thyme and pepper; sprinkle
half over chicken.

In a large bowl, combine artichoke hearts, onion, wine,
garlic, remaining oil and remaining herb mixture; toss
to coat. Arrange around chicken. Sprinkle chicken with
cheese; top with lemon slices.

Roast 20-25 minutes. Sprinkle with green onions.

Curly Giles, Hoquiam, Washington

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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