Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs

Name: Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 18 baby artichokes; 0 teaspoons freshly ground black pepper; 43 grams French bread baguette; 1 Tbsp canola oil; 6 bone-in chicken breast halves, skinned; 237 milliliters dry white wine; 397 grams fat-free, less-sodium chicken broth; 2 Tbsps chopped fresh flat-leaf parsley; 79 milliliters kosher salt; 59 milliliters fresh lemon juice; 2 Tbsps olive oil, divided; 5 liters water, divided

Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 362 calories, 34g of protein, and 10g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. If you have baby artichokes, less-sodium chicken broth, olive oil, and a few other ingredients on hand, you can make it. 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.

Ingredients you will need

Water

Salt

Equipment you will use

Dutch Oven

Add chicken to salt mixture. Cover and refrigerate 2 hours.

Ingredients you will need

Whole Chicken

Salt

Combine remaining 2 quarts water and juice.

Ingredients you will need

Juice

Water

Cut off stem of each artichoke to within 1 inch of base; peel stem.

Ingredients you will need

Artichoke

Base

Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.

Cut each artichoke in half lengthwise; place in lemon water.

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Artichoke

Lemon

Water

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Drain artichokes; pat dry.

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Artichoke

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.

Ingredients you will need

Artichoke

Equipment you will use

Frying Pan

Preheat oven to 45

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Oven

Remove chicken from salt mixture; discard salt mixture. Pat chicken dry; sprinkle evenly with pepper.

Ingredients you will need

Whole Chicken

Pepper

Salt

Heat canola oil in a large ovenproof skillet over medium-high heat. Wrap handle of pan with foil.

Ingredients you will need

Canola Oil

Wrap

Equipment you will use

Frying Pan

Aluminum Foil

Add chicken to pan, meat side down; saut 1 minute.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Bake at 450 for 10 minutes. Turn chicken over; bake an additional 12 minutes or until done. Keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Place a zip-top plastic bag inside a 2-cup glass measure.

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Ziploc Bags

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.

Equipment you will use

Frying Pan

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).

Ingredients you will need

White Wine

Equipment you will use

Frying Pan

Add broth to pan; simmer until reduced to 1 1/2 cups (about 10 minutes).

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Broth

Equipment you will use

Frying Pan

Reduce oven temperature to 35

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Oven

Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Ingredients you will need

Bread

Equipment you will use

Food Processor

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.

Ingredients you will need

Breadcrumbs