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Wine Baked Chicken & Artichoke Hearts

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Submitted by michaeld

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

3 1.4
POUNDS KG CHICKEN
quartered
2 2
CANS CANS ARTICHOKE HEARTS
drained, (14 ounce) *
1 1
CAN CAN TOMATO SAUCE *
¾ 177
CUP ML SHERRY
dry, or white wine *
¼ 1.3
TEASPOON ML OREGANO
1 5
TEASPOON ML BASIL
fresh, OR 1/4 teaspoon garlic powder *

Directions

Remove skin from chicken.

Place quartered chicken in baking pan.

Arrange artichoke hearts around chicken pieces.

Combine tomato sauce, wine, spices and season to taste with salt and pepper.

Pour mixture over chicken.

Bake for 45 minutes in 400℉ (200℃). oven, basting occasionally.

Serve with pilaf and salad.

Makes 4 to 5 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 341g (12.0 oz)
Amount per Serving
Calories 669 34% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 303mg 101%
Sodium 300mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 199g
Vitamin A 8% Vitamin C 13%
Calcium 6% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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