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Herbed Chicken and Artichokes

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Courtesy of Stonyfield Farm

Herbs, garlic scapes and a touch of vinegar give this nutritious chicken dish its many layers of fresh tastes.

Makes: 6 servings

1/4 cup Italian parsley
1/4 cup dill leaves
1 tablespoon thyme leaves
5 garlic scapes (optional)
2 tablespoons of vegetable oil
1- 15oz can quartered artichoke hearts
2 teaspoons cider vinegar
1/3 cup cherry tomatoes
1 cup Oikos Organic Plain Greek Yogurt
1/2 teaspoon sea salt
6 boneless skinless breast of chicken

In food processor combine, parsley, dill, thyme, garlic scapes, vegetable oil, artichoke hearts, vinegar, cherry tomatoes, yogurt, and salt. Pulse for 1 minute.

Place chicken in a large casserole dish. Spread mixture over chicken breasts, cover and let marinate for at least 2 hours in fridge or overnight.

Heat oven 350°F. Uncover chicken and place in oven. Cook for approximately 1 hour or until cook through.