Artichoke Hearts With Parmesan Chicken

Here is a tasty recipe for you to enjoy with your family. Artichokes are very heart healthy. They can prevent inflammation and protect heart health, and reduce your lipoprotein or “bad” cholesterol levels.

The cynarin in artichokes (note the botanical name) increases bile production in your liver, which in turn rids cholesterol from your body. So not only will this be tasty but it will help your heart as well.

Ingredients:

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 teaspoons olive oil, divided
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
• 1 medium onion, coarsely chopped
• 1/2 cup white wine or reduced-sodium chicken broth
• 2 garlic cloves, chopped
• 1/4 cup shredded Parmesan cheese
• 1 lemon, cut into 8 slices
• 2 green onions, thinly sliced

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Instructions:

1. Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme, and pepper; sprinkle half over chicken.

2. In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.

3. Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with green onions.

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