4 skinless, boneless chicken breast halvessalt and pepper to taste2 teaspoons olive oil1 (14.5 ounce) can diced tomatoes with green peppers and onions1/4 cup sun-dried tomato pesto1 (14 ounce) can artichoke hearts in water, drained and quarteredSeason both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through. Amount Per Serving Calories: 249 | Total Fat: 6.5g | Cholesterol: 68mg view all reviews » Easy, delicious, low carb, low fat, low cal, & healthy! A perfect recipe! I only think next time I will add a little garlic. Thanks! Was this review helpful? [ YES ] 10 users found this review helpful Easy, delicious, low carb, low fat, low cal, & healthy! A perfect recipe! I only think next...
Easy, delicious, low carb, low fat, low cal, & healthy! A perfect recipe! I only think next time I will add a little garlic. Thanks! Was this review helpful? [ YES ] 
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