Chicken-and-Artichoke Olé

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 2 Minutes
Bake: 30 Minutes


4 skinned and boned chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
1 (10 3/4-ounce) can cream of chicken soup
3/4 cup Homemade Salsa
1 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper seasoning (optional)
1/4 cup diced red bell pepper (optional)
1 (2 1/4-ounce) can sliced ripe black olives, drained
1/4 cup chopped fresh cilantro


Sprinkle chicken evenly with salt and pepper.

Brown chicken in hot oil in a large skillet over medium-high heat. Remove from skillet, and place chicken in an 11- x 7-inch baking dish. Top with artichoke hearts.

Stir together soup, Homemade Salsa, cumin, and, if desired, ground chipotle seasoning and bell pepper. Pour sauce over chicken mixture; sprinkle with sliced olives.

Bake at 350° for 30 minutes. Sprinkle with cilantro.

Terri Furrie, Lexington, Kentucky,

Southern Living

March 2005
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