Cheesy Artichoke Chicken with Basil

Ingredients:

• 4 cups diced roma tomatoes
• 2 teaspoons minced garlic
• 14.5 ounces artichoke hearts, drained and chopped
• 2 cups chopped baby spinach
• 2 Tablespoons olive oil
• 1 Tablespoon whole wheat flour
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 pounds boneless, skinless chicken breast
• 1.5 cups shredded mozzarella cheese
• 0.5 cups shredded Parmesan cheese
• 0.5 cups fresh basil leaves, chopped

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, combine tomatoes, garlic, artichoke, spinach, olive oil, flour, salt, and pepper to taste. Divide mixture evenly among 8 x 8 baking pan or pour all into one 13 x 9 pan. Season chicken with salt and pepper to taste and Italian seasoning. Place on top of vegetable mixture. (If freezing, proceed to freezing directions at this point.) Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are just browned. Remove and sprinkle hot dish with fresh basil. Serve alone or over pasta if desired.

Freezing Directions:

Prepare pans as directed above. Do not bake. Cover baking pans with aluminum foil. Divide mozzarella and Parmesan cheese between pint sized freezer bags and attach to baking pan. Label and freeze. TO SERVE: Thaw and set aside cheese. Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are browned. Remove and sprinkle hot dish with fresh basil.

Servings: 4

Chicken and rice in a dutch oven

Total time

1.5 hour

Ingredients

• Chicken thighs (I used 8, but I like to freeze half of this)
• 2 cups water
• 1 can of whole tomato (the 12 oz)
• 1 cup rice
• 1 onion
• 3 garlic cloves
• Olive oil (about 2 tablespoons)
• Fresh herbs (I used parsley and basil)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425 degrees.
2. Braise the chicken in the dutch oven with some olive oil, about 2 minutes on each side, over high heat. It should be slightly brown.
3. While the chicken cooks, cup up the onion in thin strips and slice the garlic (I think this gives it more flavor). Chop up the parsley and basil, or whatever you have on hand.
4. When the chicken is ready, set it aside and cook the onion and garlic in the oil leftover from the chicken. Scrape the sides a bit so you get all that flavor into it and cook for about 2 minutes until the onions look translucent. Add the tomatos into the mix and break them up. Add the water, rice, and herbs.
5. Add the chicken back in. Salt and pepper to taste.
6. Bring everything up to a boil, then stick it in the oven for about 45 minutes.
7. Let the dutch oven sit, covered, for about a half hour before serving (I love the way this softens the rice).