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     Title: Parmesan Chicken With Artichoke Hearts
Categories: Poultry, Herbs, Vegetables, Cheese, Citrus
     Yield: 4 servings

     4    Chicken breast halves
          - (6 oz ea); boned, skinned
     3 ts Olive oil; divided
     1 ts Dried rosemary; crushed
   1/2 ts Dried thyme
   1/2 ts Pepper
    28 oz Artichoke hearts;
          - water-packed, drained,
          - quartered
     1 md Onion; coarse chopped
   1/2 c  Chicken broth
     2 cl Garlic; chopped
   1/4 c  Parmesan cheese; shredded
     1    Lemon; in 8 slices
     2    Green onions; thin sliced

 Set oven @ 375 F/190 C.

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

 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.

 Roast 20-25 minutes. Sprinkle with green onions.

 Recipe by Curly Giles, Hoquiam, Washington

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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