Artichoke Bruschetta Chicken
Once you get hooked on jarred bruschetta topping, the recipes create themselves. If you like artichokes, double down on this one!
Ingredients
2 boneless skinless raw chicken breasts
1 can quartered artichoke hearts, drained
2-3 tablespoons olive oil
2 teaspoons garlic salt
1 teaspoon ground pepper
4 tablespoons jarred artichoke bruschetta topping
2 tablespoons grated Parmesan cheese
Instructions
Preheat oven to 350F. Place chicken breasts on a parchment lined baking sheet.
Pat artichoke hearts until completely dry and add to baking sheet. Season artichokes and chicken breasts (both sides) with garlic salt and pepper.
Bake for 30 minutes (may vary, depending on size of your breasts).
Let chicken rest for 5-10 minutes, then cut each breast on the bias to make 4-5 slices per breast. Top each sliced breast with jarred artichoke bruschetta and place roasted, quartered artichokes along the sides.
Dust plate with the Parmesan and garnish with chopped parsley.
Artichoke Bruschetta Chicken
Ingredients
Instructions
- Preheat oven to 350F. Place chicken breasts on a parchment lined baking sheet.
- Pat artichoke hearts until completely dry and add to baking sheet. Season artichokes and chicken breasts (both sides) with garlic salt and pepper.
- Bake for 30 minutes (may vary, depending on size of your breasts).
- Let chicken rest for 5-10 minutes, then cut each breast on the bias to make 4-5 slices per breast. Top each sliced breast with jarred artichoke bruschetta and place roasted, quartered artichokes along the sides.
- Dust plate with the Parmesan and garnish with chopped parsley.
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