With all the praise this dinner receives, it’s so much fun for me to serve.
—CARLY GILES HOQUIAM, WA
PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced
1. Preheat oven to 375°. Place the breast halves in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1 1/2 teaspoons oil. In a small bowl, mix the rosemary, thyme and pepper; sprinkle half over chicken.
2. In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with the cheese; top with the lemon slices.
3. Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with green onions.
Per 1 chicken breast half with 3/4 cup artichoke mixture: 339 cal., 9g fat (3g sat. fat), 98mg chol., 667mg sod., 18g carb. (2g sugars, 1g fiber), 42g pro.
Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat, 1/2 starch.