4 boneless skinless chicken breasts, lightly pounded to even thickness
2 cans (14 ounces each) artichoke hearts, drained
2 TBSP olive oil
1 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp garlic powder
1/8 tsp salt
1/4 tsp pepper
1 lemon, cut into thin round slices
DIRECTIONS
In a large bowl mix the water and kosher salt together until salt has dissolved to make a brine. Submerge the chicken breasts into the brine, cover and refrigerate for at least 1 hour or up to 6 hours.
Preheat the oven to 450° F.
Rinse the chicken breasts under cold water and pat dry.
In a large mixing bowl add the chicken breasts, artichokes, oil, rosemary, thyme, garlic, salt and pepper. Toss together to coat the chicken and artichokes with the oil and spices.
Spread the chicken and artichokes out into a 9x13 baking dish and place the lemon slices on top. Bake in the preheated oven for 40 to 45 minutes or until chicken reads an internal temperature of 165°F.
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