Review #1 is correct; this one needs work-- artichoke hearts are badly undercooked, and need both garlic and white wine to braise. Chicken breasts were salty; only an hour or so in the brine is fine. You don't need to roast; just toast crumbs (season them, too) in olive oil in pan, set aside; braise artichoke hearts, set aside; fry chicken breasts, set aside. Make sauce and combine all. One pan, much faster
Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs
If you can't find baby artichokes, use six large globe artichokes instead and cook them a bit longer, just until tender.
Yield: 6 servings (serving size: 1 chicken breast half, 6 artichoke halves, 1/4 cup sauce, and about 2 1/2 tablespoons breadcrumbs)
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Amount per serving
- Calories: 293
- Fat: 10.5g
- Saturated fat: 1.8g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 2.2g
- Protein: 32.5g
- Carbohydrate: 19.3g
- Fiber: 7.5g
- Cholesterol: 73mg
- Iron: 3.2mg
- Sodium: 835mg
- Calcium: 82mg
- 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
- 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.
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