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Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1 chicken breast half, 6 artichoke halves, 1/4 cup sauce, and about 2 1/2 tablespoons breadcrumbs)
If you can't find baby artichokes, use six large globe artichokes instead and cook them a bit longer, just until tender.

Ingredients

  • 5 quarts water, divided
  • 1/3 cup kosher salt
  • 6 bone-in chicken breast halves, skinned
  • 1/4 cup fresh lemon juice
  • 18 baby artichokes
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 cup dry white wine
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 1/2 ounces French bread baguette
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 293
  • fat 10.5 g
  • satfat 1.8 g
  • monofat 5.8 g
  • polyfat 2.2 g
  • protein 32.5 g
  • carbohydrate 19.3 g
  • fiber 7.5 g
  • cholesterol 73 mg
  • iron 3.2 mg
  • sodium 835 mg
  • calcium 82 mg

How to Make It

  1. Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Add chicken to salt mixture. Cover and refrigerate 2 hours.

  2. Combine remaining 2 quarts water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in lemon water.

  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Drain artichokes; pat dry. Add artichokes to pan. Cover and cook 10 minutes or until tender. Uncover and cook an additional 5 minutes or until browned, stirring frequently. Keep warm.

  4. Preheat oven to 450°.

  5. Remove chicken from salt mixture; discard salt mixture. Pat chicken dry; sprinkle evenly with pepper.

  6. Heat canola oil in a large ovenproof skillet over medium-high heat. Wrap handle of pan with foil. Add chicken to pan, meat side down; sauté 1 minute. Bake at 450° for 10 minutes. Turn chicken over; bake an additional 12 minutes or until done. Keep warm.

  7. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.

  8. Add white wine to drippings in pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer until reduced to 1 cup (about 5 minutes). Add broth to pan; simmer until reduced to 1 1/2 cups (about 10 minutes).

  9. Reduce oven temperature to 350°. Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine remaining 1 tablespoon olive oil and breadcrumbs in a bowl; toss to coat. Arrange crumbs in a single layer on a baking sheet; bake at 350° for 5 minutes or until golden. Add parsley; toss to combine. Serve chicken with artichokes and sauce. Top with breadcrumbs. Serve immediately.