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Add a photoServings: 6
Ingredients
- 24 ounce skinless boneless chicken breast halves 6 at 4 ounce each) Salt (optional)
- 2 Tbsp. butter or possibly margarine
- 1 Tbsp. lemon juice
- 2 x cloves garlic chopped
- 1 Tbsp. fresh basil
- 1 x 13 ounce can artichoke hearts liquid removed and minced
- 1 c. fresh white bread crumbs
- 1/2 c. grated Romano cheese
- 1/2 c. chicken broth
- 1/2 c. dry white wine
Directions
- Rinse the chicken; pat dry with paper towels. Place the chicken breasts in a 3-qt rectangular baking dish. Sprinkle with salt, if you like, and set aside.
- Heat the butter or possibly margarine in a saucepan. Add in the lemon juice, garlic, and basil. Stir in the artichokes. Add in the bread crumbs and Romano cheese, and toss lightly.
- Cover the chicken with the topping. Combine the chicken broth and white wine, and pour over the chicken. Bake, uncovered, in a 4000 oven for 30 min or possibly till the chicken is tender and no longer pink and the topping is lightly browned.
- Serves 6; 1 fillet per person.
- Author: Jayni and Frank Carey
- Description: "Lemon and Basil accent this saucy chicken."
- NOTES : This saucy dish goes well with warm cooked rice or possibly noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 98 | 34% |
| Total Fat 11.07g | 14% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.02g | |
| Cholesterol 73mg | 24% |
| Sodium 481mg | 20% |
| Potassium 307mg | 9% |
| Total Carbs 15.76g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.57g | 1% |
| Protein 26.25g | 42% |
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