Italian Chicken Bake

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Dear Michigan,

What’s up with the lack of snow plowing? The sub-zero temperatures are not an excuse…in fact, they’re darn good reason plows should be out! I’m from Chicago, there’s no fooling me.

See, in Chicago, there’s so many people on the roads at all times that there’s hardly ever any snow that sticks around for long. Take that same snow, on the more threatening side of the lake, and wham. Take away several million people and cars, and we have a problem….something to the tune of Ibarelymadeittoworkandfishtailedthewhole32milesthere. Whatsupwiththatyo?

I know, I’m the looney that plays ice-hockey outdoors in this stuff, but that doesn’t mean I need to risk my life just trying to get to my j-o-b. Right? Right.

Thank you in advance,

Nicole

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On a completely unrelated note, my best friend, Kristen, is visiting this weekend. She and I, we love to eat. Recently, however, she has gotten way into cooking. I think she reads more blogs than I, and her Pinterest is littered with recipes that make me growl with hunger. And then pin them all. For Christmas, my dear friend even received a Le Cruset dutch oven. I’m not gunna lie, I’m totally and completely jealous.

I got an email from Kristen last night. “In case you dont have any ideas for the weekend….perhaps we could make one of these……. ::recipe links::”

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This recipe reminds me of Kristen through and through. Mostly because of the cheese…also because of the basil and balsamic. She loves classic flavors and this recipe is just that.

The touch of artichokes is my favorite addition, but I was sold at the idea of throwing it all together and letting it bake. Any recipe this easy and this good (and this healthy!)…is a keeper.

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Italian Chicken Bake adapted from Our Story

5 Roma tomatoes, diced 1 (14 oz) can artichoke hearts, drained and quartered 2 cloves garlic, minced 2 Tbsp olive oil 3 Tbsp balsamic vinegar 3/4 tsp salt, divided 1/2 tsp black pepper, divided 4 (5 oz) boneless, skinless chicken breasts 4 oz fresh mozzarella, sliced 10 basil leaves, chopped

Directions:

Preheat oven to 375 F.

In a medium bowl, combine the tomatoes, artichoke hearts, garlic, olive oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat and transfer to a 9 x 9-inch baking dish.

Arrange the chicken breasts on top of the tomatoes and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 28-32 minutes or until chicken is cooked through (165 degrees in the thickest part).

Remove from oven and set oven to broil. Top chicken breasts each with 1 ounce mozzarella and return to oven for 1-2 minutes or until cheese is melted. Remove chicken from oven and top with basil leaves. Serve hot.

Yield: 4 servings

Nutrition Information (per serving): 349 calories; 13.8 g. fat; 89 mg. cholesterol; 636 mg. sodium; 12.5 g. carbohydrate; 2.3 g. fiber; 40.8 g. protein

Result: Caprese meets baked chicken in this casserole-like dish. Mr. Prevention and I agreed that the tomatoes and artichokes were good enough to eat on their own. Mr. P suggested marinating the chicken and I think that’s a good suggestion. Or, perhaps cutting up the chicken so it can soak up the olive oil, vinegar, and garlic? :) Nonetheless, a great, easy meal!

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Hoping the snow is done for now! Stay warm!

Be well,

sig4

Comments

  1. says

    Stay safe, my friend. We’re supposedly getting the snow today. Weeeeeee….

    ANd I think I made that comment about Chicago snow, too. It rarely ever requires street plowing because there’s never a chance for it to stick on the highway… it’s awesome!

  2. says

    simple and delicious. so you are on the side that gets lake effect snow then? Ya, it really sucks. Very unpredictable and with these sub zero temps…makes travel downright nasty. Even with plows and salt and brine and calcium, there is ice under the snow everywhere. Stay safe!

  3. says

    Haha, I grew up in Michigan (Traverse City) and I do NOT miss that weather ;) I moved south as soon as I was old enough to do so and now I never need more than a scarf and a light jacket… which, truth be told, is still sometimes too cold for me!

    The chicken looks delish!

  4. says

    Yummo! I am not a huge fan of tomatoes like that, but I would sub in some roasted red peppers.

    We finally have a touch of snow today, although its light and probably won’t stick – can’t believe we’ve made it this far without using my shovel or snow blower!

  5. says

    chicago sounds a lot like NYC…the plows come through AS it’s snowing and there’s so much traffic that you barely even need them! I can’t imagine living without that though…

    I’d need much more comfort food like this in my life!

  6. says

    One pot dishes are the best! I grew up in MN and I do not miss the weather. My friend who is still there absolutely loves the snow. She lives in a town with a population of 1400, so I am sure it is a different trek to work than it is for you. :)

  7. Jennifer says

    We made this a couple nights ago and my husband and I loved it! My husband liked it so much that we are going to make it again this weekend (his request). I’m so excited because my husband normally hates anything that’s “too healthy” but he has no idea that this is actually good for him :). Thanks for another great recipe.

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