|Whole chicken breasts||2 , boned, skinned and halved|
|Italian style bread crumbs||3 Tablespoon (Progresso)|
|Olive oil||2 Tablespoon (Progresso)|
|Canned minestrone soup||19 Ounce (1 Can, Progresso)|
|Wine vinegar||2 Tablespoon (Progresso)|
|Canned artichoke hearts||14 Ounce (1 Can, Progresso)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Lightly coat chicken on both sides with bread crumbs.
In a large skillet heat olive oil until hot.
Saute until brown on both sides.
Combine minestrone soup, wine vinegar and sugar.
Pour over chicken.
Simmer, covered, until chicken is cooked and tender, about 10 minutes.
Drain artichokes; cut in halves.
Add to skillet.
Increase the heat and baste artichokes with pan juices until artichokes are hot.
Serving size: Complete recipe
Calories 1293 Calories from Fat 373
% Daily Value*
Total Fat 42 g64.3%
Saturated Fat 7 g35%
Trans Fat 0.1 g
Cholesterol 199.5 mg66.5%
Sodium 2520.8 mg105%
Total Carbohydrates 125 g41.5%
Dietary Fiber 36.9 g147.7%
Sugars 19.5 g
Protein 110 g220.9%
Vitamin A 124.7% Vitamin C 202.2%
Calcium 42.7% Iron 84.4%
*Based on a 2000 Calorie diet