Monday, March 18, 2013
Chicken with Artichokes and Asparagus
7:57 AM | 
Posted by
Cara Mia
.
This chicken recipe filled with Spring Flavors. We love that it is a one dish meal and can be prepared ahead of time.
Makes 4-6 Servings
Prep and cooking time 40 min
Ingredients
1 large bunch asparagus
1 cup cherry tomatoes, cut in half
1 6.5oz jar Marinated Cara Mia Artichokes
4-6 skinless, boneless small chicken breasts
1 leek, white and green part only, sliced
6 pieces Pancetta, uncooked & chopped
1/2 cup chicken stock
Oregano, thyme, basil, salt & pepper, garlic powder, to taste
cooking spray
Directions
Preheat the oven to 400 degrees F. Prepare a 9 x 13 inch baking dish by spraying oil on the bottom and sides.
Wash 1 bunch of asparagus and trim the bottom 1/4 – 1/3 of the stalks and arrange in the bottom of the baking dish.
Place chicken over the asparagus in the dish. Then top with Marinated Cara Mia Artichokes (with the marinade) and sliced leeks over the chicken.
Pour the cup chicken stock into the bottom of the pan to add moisture while cooking. Sprinkle the entire dish generously with salt & pepper, oregano, thyme, basil, and garlic powder.
Cover with foil and bake in the oven for 30-35 minutes or until the chicken is cooked through. Remove the foil and place the dish in the broiler for 3-5 minutes to brown the top of the dish.
This recipe was based on a recipe from The Fit Cookie
This chicken recipe filled with Spring Flavors. We love that it is a one dish meal and can be prepared ahead of time.
 |
| Chicken with Artichoke and Asparagus |
Makes 4-6 Servings
Prep and cooking time 40 min
Ingredients
1 large bunch asparagus
1 cup cherry tomatoes, cut in half
1 6.5oz jar Marinated Cara Mia Artichokes
4-6 skinless, boneless small chicken breasts
1 leek, white and green part only, sliced
6 pieces Pancetta, uncooked & chopped
1/2 cup chicken stock
Oregano, thyme, basil, salt & pepper, garlic powder, to taste
cooking spray
 |
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Preheat the oven to 400 degrees F. Prepare a 9 x 13 inch baking dish by spraying oil on the bottom and sides.
Wash 1 bunch of asparagus and trim the bottom 1/4 – 1/3 of the stalks and arrange in the bottom of the baking dish.
Place chicken over the asparagus in the dish. Then top with Marinated Cara Mia Artichokes (with the marinade) and sliced leeks over the chicken.
Pour the cup chicken stock into the bottom of the pan to add moisture while cooking. Sprinkle the entire dish generously with salt & pepper, oregano, thyme, basil, and garlic powder.
Cover with foil and bake in the oven for 30-35 minutes or until the chicken is cooked through. Remove the foil and place the dish in the broiler for 3-5 minutes to brown the top of the dish.
This recipe was based on a recipe from The Fit Cookie
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3 comments:
Looks delicious! I will definitely try this recipe and I might try substituting fish (halibut or cod maybe).
Trying this tonight....but substituting green beans for asparagus (my kids dont like it) and can of diced tomatoes for the cherry ones.... :)
I made this the other night, but recipe doesn't say how to prepare or add the pancetta or tomatoes.
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