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I’m needing a visit with my college sophomore. She’s only been gone less than 4 weeks, but it’s the longest she’s been away.
Fortunately, she’s only about 2 hours away, so a visit is not inconvenient, it just needs some planning.
I don’t have any idea how parents can send their kids off to school clear across the country. That wouldn’t be good for me.
But then again, it isn’t about me.
Well, darn it, it SHOULD be!!
I am their mother, I went through the pain of labor to bring them into this world, and even more pain of raising them. Haha
NO, it’s been a pleasure watching her become more responsible and I’m glad she’s independent.
As far as I can tell, her father and I have done a pretty good job, seeing as how she was the guinea pig child – the first one we made all the mistakes with, and she’s still turned out ok!
Maybe next week I’ll be able to steal her from her studies and work for a short visit, take her to lunch and then to see her favorite movie, The Lion King.
Tonight it’s another chicken dish. Yes, I know. There are probably about 50 chicken recipes here on 365, but we eat a lot of it.
I think I am now officially tired of eating it, so it may be a while before their is another chicken post.
I had a couple different names for this post:
or the preferred
but I think just plain ol’ Artichoke Tomato Chicken is the way to go.
The family really liked the Tomachoke, but it doesn’t sound too appetizing and like you’re going to be taking a trip to the hospital once you take a bite.
Artichoke Tomato Chicken – serves 4
4 boneless skinless chicken breasts
1 cup Italian style breadcrumbs
1 6oz. jar artichoke hearts, drained and sliced
4 plum tomatoes, sliced
1 tablespoon fresh oregano, chopped
6 slices provolone cheese
1 cup chicken broth
Preheat oven to 425ºF.
Prepare a 9 X 13″ baking dish by spraying it with cooking spray.
Place bread crumbs into a shallow dish.
Using one breast at a time, coat on both sides and place in prepared baking dish.
Place tomatoes and then artichokes on each piece of chicken.
Divide the oregano up evenly and sprinkle on top.
Slice provolone cheese and half and place 3 slices over each chicken breast.
Gently pour chicken broth into dish.
Bake for 20 minutes.
This was a quick and easy dish and the cooking time was spectacular!
Can I say that cooking or rather, baking time, was spectacular?
Seems a little outrageous, or over the top, hunh?
Well, it was.
It was so short and convenient.
I loved it!
Served this with a spinach salad and baked sweet potato and we had one awesome dinner!
I rate everything I bake on a scale of 1-4 with 4 being the best and this Artichoke Tomato Chicken earned 3 rolling pins.
The artichoke, tomato and oregano added a lot of flavor to what would have been plain chicken.
The broth that it baked in kept it really moist and the cheese was an added bonus.
A quick dinner with lots of flavor, what could be better?
Well, perhaps a good drink to follow.