Chicken With Tomatoes And Artichokes
|Virgin olive oil||2 Teaspoon|
|Boneless skinless chicken breast halves||16 Ounce (4 Pieces, 4 Ounces Each)|
|Canned artichoke hearts||14 Ounce, drained and quartered (1 Can)|
|Sliced plum tomatoes||1 Cup (16 tbs)|
|Sliced red onions||1⁄2 Cup (8 tbs)|
|Defatted chicken stock||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Black olives||6 , pitted and sliced (Imported)|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh rosemary||2 Teaspoon, chopped|
|Grated orange rind||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||To Taste|
In a large no-stick frying pan over medium heat, heat the oil and saute 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.
Serving size: Complete recipe
Calories 999 Calories from Fat 227
% Daily Value*
Total Fat 26 g39.8%
Saturated Fat 2.7 g13.6%
Trans Fat 0.1 g
Cholesterol 263.1 mg87.7%
Sodium 1561.9 mg65.1%
Total Carbohydrates 75 g25%
Dietary Fiber 28.4 g113.5%
Sugars 11.6 g
Protein 124 g247%
Vitamin A 86% Vitamin C 271.7%
Calcium 37.9% Iron 71.9%
*Based on a 2000 Calorie diet