Oh friends, this is a good one.
Painfully easy, super delicious, one tray bake. Everything we love about week night cooking, am I right? Plus, well, cheese. And basil. And sun dried tomatoes. And artichokes.
Basic simple wonderful healthy flavors all baked up in a cheesy perfection.
Yes, this Mediterranean chicken is due to be on heavy rotation in our home. We gobbled up every bit.
You can keep it simple and serve as is, or, with some brown rice or cous cous. Heaven forbid we don’t eat carbs in our home with every. single. meal. I ended up making some Naan bread from Trader Joes and it was the perfect side kick.
Get this going in your home soon, I’d so love to hear if it’s a hit!
Recipe from Julia’s Album
4 chicken breasts
Italian seasoning (herbal)
1 tablespoon butter
7 large artichokes hearts (one 14 oz can), drained (I used marinated artichokes for more flavor)
7 large fresh basil leaves, chopped
1 large roma tomato, chopped (I also threw in some chopped sun dried tomatoes)
2 garlic cloves, minced
1/4 cup grated parmesan cheese
8 oz fresh mozzarella cheese, sliced
Preheat oven to 375 F.
Grease the bottom of the baking pan with butter. Season chicken breasts with salt and Italian seasoning on both sides. Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
Remove from the oven (the chicken will not be completely cooked through – you’ll continue baking it later).
Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
Continue baking the chicken for 15-20 more minutes, uncovered. Broil in the end, if you want a more browned finish.
Serve as is, or with rice, cous cous, pita, etc.