Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs
Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs might be just the main course you are searching for. Watching your figure? This dairy free recipe has 362 calories, 34g of protein, and 10g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of wine, olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert.
Instructions
Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves.
Add chicken to salt mixture. Cover and refrigerate 2 hours.
Combine remaining 2 quarts water and juice.
Cut off stem of each artichoke to within 1 inch of base; peel stem.
Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
Cut each artichoke in half lengthwise; place in lemon water.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Drain artichokes; pat dry.
Add artichokes to pan. Cover and cook 10 minutes or until tender. Uncover and cook an additional 5 minutes or until browned, stirring frequently. Keep warm.
Remove chicken from salt mixture; discard salt mixture. Pat chicken dry; sprinkle evenly with pepper.
Heat canola oil in a large ovenproof skillet over medium-high heat. Wrap handle of pan with foil.
Add chicken to pan, meat side down; saut 1 minute.
Bake at 450 for 10 minutes. Turn chicken over; bake an additional 12 minutes or until done. Keep warm.
Place a zip-top plastic bag inside a 2-cup glass measure.
Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.
Add white wine to drippings in pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer until reduced to 1 cup (about 5 minutes).
Add broth to pan; simmer until reduced to 1 1/2 cups (about 10 minutes).
Reduce oven temperature to 35
Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup.
Combine remaining 1 tablespoon olive oil and breadcrumbs in a bowl; toss to coat. Arrange crumbs in a single layer on a baking sheet; bake at 350 for 5 minutes or until golden.
Add parsley; toss to combine.
Serve chicken with artichokes and sauce. Top with breadcrumbs.