Yum and yum. So I pinned this recipe a while back, but the website that I got it from is difficult to navigate because there are lots of non-cooking related content and lots of photos. Finally I figured out that the original recipe can be found here. So, all credit goes to Jill who created this simple and delicious recipe. I’ve tweaked her recipe just a bit.
The first time I made this, my husband was so impressed that he told me it was like eating restaurant food. I think that’s a good thing. I’ve now made it twice and the second time I forgot the garlic and it wasn’t as good. So don’t forget the garlic!
1 cup of cherry tomatoes, halved
2/3 can of artichoke hearts, drained and quartered
2 cloves of garlic, sliced
2 tablespoons olive oil
1 teaspoon of sugar
2 tablespoons all-purpose flour
4 boneless, skinless chicken breasts
1/2 cup grated mozzarella cheese
salt and pepper
fresh basil leaves (optional)
Preheat your oven to 180°C/350°F. Mix the first six ingredients together in a bowl. Place the chicken breasts in a baking pan and lightly drizzle with olive oil. Add the tomato and artichoke mixture, and season the whole dish with salt and pepper. Bake for 25 minutes or until chicken breasts are almost cooked through.
Take the dish out of the oven and sprinkle with the grated cheese. Place the chicken back in the oven under the broiler, and broil for about 5 minutes or until the top is brown and bubbly. Sprinkle with torn fresh basil leaves.
I served this dish with angel hair pasta, and it was SO. GOOD.
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