Chicken With Tomatoes And Artichokes

Ingredients:

2 teaspoons virgin olive oil
4 boneless, skinless chicken breast halves
( 4 ounces each )
1 can ( 14 ounces ) artichoke hearts,
drained and quartered
1 cup sliced plum tomatoes
1/2 cup sliced red onions
1/4 cup defatted chicken stock
1/4 cup orange juice
6 imported black olives, pitted and sliced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
2 teaspoons grated orange rind
2 cloves garlic, minced
salt and pepper

Instructions:

In a large nonstick frying pan over medium heat, heat oil and sauté the chicken for 4 minutes per side, or until lightly browned.

Add the artichoke hearts, tomatoes, onions,stock,orange juice,olives,parsley,rosemary,orange rind and garlic. Reduce the heat, cover and simmer for 7 to 10 minutes, or until the vegetables are hot and the chicken is no longer pink when cut with a knife. Add salt and pepper to taste.

Preparation Time: 5 minutes

Cooking Time: 18 minutes

Nutrition Facts:

Amount Per Square: Calories 194
Fat 5.8 g, Cholesterol 46 mg,
Sodium 198 mg,

Quantity:
Serves 4

Courtesy Of:
Prevention's: Quick And Healthy Low fat Cooking
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