Meghan's happy heart chicken

Yield: 1 Servings

Measure Ingredient
2 \N Boneless; skinless chicken breasts, (about 3/4 lb total)
1 can (14 oz) artichoke hearts
3 tablespoons Lemon juice
3 larges Carrots
1 tablespoon Fresh basil
½ \N Red onion; sliced

This recipe originally came from the Low Fat, Good Food cookbook, but naturally I changed it. The first version is as prepared by me, the following version is as appears in the cook book. The changes I made reflect the fact that there are only two of us, but that we will eat as much as I fix, and that we don't like zucchini, and also that I had some chopped red onion in the 'fridge I needed to use. Also, we LOVE artichoke hearts, so I saw no reason to reduce the amount just because I had drastically cut the meat... at any rate, I've made it both ways and it's very, very good. (See recipe "Original Happy Heart Chicken").

Place chicken pieces in roasting dish. Open artichoke hearts and pour whole can over chicken.

Add Lemon juice, tilt pan to mix. Tear basil leaves into pieces and scatter over chicken.

Clean carrots and cut into disks, add to roasting pan. Scatter red onion pieces over chicken.

Bake at 350 degrees for one hour or until carrots are tender. Serve with rice or potatoes. Serves 2.

Posted to EAT-L Digest by Meghan E Gray-Leckrone <meg-leckrone@...> on Feb 10, 1998

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