More chicken for the busy cook

September 13, 2012 § 3 Comments

Here’s another easy one-dish chicken recipe for you.  The zucchini and artichoke hearts taste delicious on top of the fresh ravioli.  We always keep a bag of frozen ravioli in the freezer, handy for either a side dish with a little butter and cheese, or as the base for sauce or vegetables.

Chicken with artichokes and feta

olive oil

2 uncooked skinless, boneless chicken breasts, cut into 2-inch pieces

1 small zucchini, thinly sliced

1 tablespoons thinly sliced red onion

1 cup artichoke hearts (1-inch pieces)

2 roma tomatoes, deseeded, and roughly chopped

1 tablespoon chopped fresh herbs (I used thyme and sage)

1 tablespoon chopped fresh Italian parsley

3 garlic cloves, minced

8-ounces feta cheese, thinly sliced or crunbled

salt and pepper

Cooked ravioli pasta

Oil the bottom of a 8 X 6 X 2-inch glass pan.  Arrange the raw chicken pieces on the bottom of the pan.  Cover with the zucchini, then the onion and the artichoke hearts.  Sprinkle on the chopped tomatoes, then the fresh herbs, parsley, and garlic. Top with the feta cheese, then salt and pepper.  Pour on about 1-2 tablespoons olive oil.

Place in a preheated 350-degree Fahrenheit degree oven and bake for about 35 minutes, or until chicken is cooked through.  Serve on top of cooked ravioli pasta, with a fresh grating of parmesan.  This serves 2-4.


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