Ingredients
4 boneless skinless chicken breast halves (6 ounces each) 3 teaspoons olive oil, divided 1 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme1/2 teaspoon pepper2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered1 medium onion, coarsely chopped1/2 cup white wine or reduced-sodium chicken broth2 garlic cloves, chopped1/4 cup shredded Parmesan cheese1 lemon, cut into 8 slices2 green onions, thinly sliced
Preparation
Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons 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 until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.
