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Artichoke and Sun-Dried Tomato Chicken

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)79.56
Carbohydrates (g)-
Total fats (g)9.0
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 25 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside. | 2. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 skinless boneless - - - -
    salt pepper to taste - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    tomato green pepper onion 1 can diced - - - -
    tomato pesto 1/4 cup sun-dried - - - -
    artichoke heart 1 can drained quartered - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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