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CHICKEN WITH ARTICHOKES AND PEPPERS

Category:    Chicken, Low-cal
Yield: 6 servings
 
      1 tb Corn oil                            2    Garlic cloves, finely
      1 tb Chopped fresh thyme or 1                 -chopped
           -teaspoon dried thyme               1 md Red bell pepper, cored,
      4    Four-ounce boneless,                     -seeded, and cut into strips
           -skinless chicken breasts,         15 oz Artichoke hearts in brine,
           -fat removed                             -drained
    1/2 ts Freshly ground pepper               2 tb Dry white wine
    1/2 c  Finely chopped onion (1           1/4 ts Salt
           -small onion)                  
 
  1.  Preheat oven to 375 degrees F. 2. In a non-stick 8-inch skillet, heat
  the oil, then add the thyme and chicken breasts. Sprinkle 1/4 teaspoon of
  the pepper over the chicken and cook for 1 minute over medium heat, then
  turn the chicken over, sprinkle with the remaining 1/4 teaspoon pepper, and
  cook for another minute.  Remove the chicken from the pan and set aside,
  retaining the cooking juices in the pan. 3. Add the onion and garlic to the
  pan, and saute for 1 minute.  Add the sweet bell pepper, artichokes, wine,
  and salt, and cook for 1 more minute. 4. Spoon half the vegetables into an
  8-inch casserole, place the chicken breasts over them in one layer, and
  cover them with the rest of the vegetables. Bake for 18-20 minutes.
  
  To microcook:  cook the casserole on high, covered, for 9 minutes, rotating
  the casserole after 4-1/2 minutes.
 

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