Artichoke And Sun-Dried Tomato Chicken

1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.

2. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

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Nutrient	Quantity
Total fats	9 g
Energy	79.56 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0685 g
Calcium, Ca	0.09 mg
Fatty acids, total saturated 22:0	0.0116 g
Tocopherol, beta	0.0099 mg
Fatty acids, total saturated 20:1	0.028 g
Sodium, Na	0.18 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1129 g
Total lipid (fat)	9 g
Fatty acids, total saturated 16:0	1.0161 g
Choline, total	0.027 mg
Fatty acids, total saturated 18:0	0.1758 g
Fatty acids, total saturated 18:1 undifferentiated	6.4142 g
Betaine	0.009 mg
Iron, Fe	0.0504 mg
Tocopherol, gamma	0.0747 mg
Fatty acids, total saturated 18:2 undifferentiated	0.8786 g
Fatty acids, total polyunsaturated	0.9471 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Phytosterols	19.89 mg
Fatty acids, total saturated 20:0	0.0373 g
Vitamin K (phylloquinone)	5.418 g
Fatty acids, total saturated	1.2427 g
Fatty acids, total monounsaturated	6.5665 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Vitamin E (alpha-tocopherol)	1.2915 mg
Potassium, K	0.09 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 teaspoons	79.56	0	9
salt pepper	0	0	0	0
artichoke heart	1 can	0	0	0
chicken breast half	4	0	0	0
tomato pesto	0.25 cup	0	0	0
tomato green pepper onion	1 can	0	0	0