This dish takes about 20 minutes to put together and then bakes for 45 minutes, leaving time to relax before dinner! Pairs nicely with fresh steamed green beans (such as these: http://balanced4fitness.blogspot.com/2009/09/lemon-pepper-green-beans.html )or a nice spinach salad.
1.5 lbs skinless, boneless chicken breast
1 slice whole wheat bread, or 1/2 cup bread crumbs
salt and pepper to taste
1 tsp garlic powder
1 tbls olive oil
1 14.5 oz can low sodium chicken broth
1 lb mushrooms, sliced
1 14.5 oz can artichokes, drained and quartered
1/2 cup grated Parmesan
Trim fat from chicken, and cut breasts into 4 to 6 pieces. If breasts are very thick, slice in half horizontally.
Heat olive oil in skillet over medium heat. Preheat oven to 350˚.
Process bread in food processor or blender until fine crumbs, or simply use prepared bread crumbs. Place bread crumbs in shallow dish, and add salt, pepper, and garlic powder. Mix well. Dip chicken breasts in bread crumbs, shaking off excess.
Cook chicken in skillet, turning every 2 to 3 minutes. Cook until browned on both sides, about 10 minutes. Remove chicken from skillet and place in 9x12 baking dish. Pour broth into skillet. Bring chicken broth to a boil, stirring to loosen any browned bits from skillet. Add mushrooms and artichokes to baking dish of chicken. Pour broth over chicken and vegetables. Bake, uncovered, 45 to 60 minutes, until sauce is a dark golden brown and chicken is tender when pierced with a sharp knife. Five minutes before removing from oven, sprinkle with Parmesan cheese.
Serve over pasta or brown rice if desired.
Cals: approximately 350
Protein: 48g
Fat: 11.5g
Fiber: 7g
Carbs: 18g
