Shelly's Recipe

Lemon-Pesto Chicken with Artichokes

Category: Chicken

8 oz. chicken tenderloins
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 cup quartered artichoke hearts, coarsely chopped
1/2 cup grape tomatoes, quartered
2 tablespoons thinly sliced green onion
1/2 teaspoon grated lemon peel
2 teaspoons olive oil, divided
2 tablespoons purchased pesto
1 tablespoon lemon juice

1. Sprinkle chicken with oregano and paprika. Combine artichokes, tomatoes, green onion and lemon peel in small bowl.

2. Heat 1 teaspoon of the oil in medium nonstick skillet over medium-high heat until hot. Cook artichoke mixture 2 minutes or until tomatoes are soft but still hold their shape, stirring occasionally. Remove from skillet; cover to keep warm.

3. Add remaining 1 teaspoon oil to skillet; cook chicken over medium-high heat 4 to 6 minutes or until lightly browned, turning once. Reduce heat to medium-low; spoon pesto over chicken. Arrange artichoke mixture around chicken; drizzle with lemon juice. Cook, covered, 2 minutes or until chicken is no longer pink in center.

2 servings