Goddess Chicken with Artichokes and Sundried Tomatoes
  • Cooking Time: 30
  • Servings: 8
  • Preparation Time: 10
  • 2 to 2 1/2 lbs boneless, skinless chicken breasts (about 4-6 chicken breasts)
  • 1 can (15 oz.) artichoke hearts
  • 1 bag (3 oz.) sundried tomatoes
  • 3/4 Annie's Goddess salad dressing (or use creamy Italian or Caesar dressing)
  • 1/2 cup chicken broth
  1. Preheat oven to 350 degrees.
  2. Cut chicken breasts in half crosswise and place in a large baking pan with sides. [I use the frozen Costco Kirkland brand chicken breasts and I just defrost and place in the pan, no splitting necessary.]
  3. Chop artichoke hearts and sundried tomatoes into smaller pieces and place in the pan with the chicken.
  4. In a measuring cup, whisk together the dressing and chicken broth and pout over chicken and vegetables.
  5. Turn chicken several times to coat it with the sauce.
  6. Bake uncovered for 25-30 minutes until chicken is cooked through, flipping the chicken once and spooning the sauce over it.