BAKED CHICKEN WITH ARTICHOKES
Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:40:00
Calories: 350
Fat: 16 grams
Protein: 35 grams
Carbohydrates: 12 grams
Fiber: 5 grams
Net Carbs: 7 grams
3 tablespoons olive oil
8 boneless, skinless chicken thighs (about 1 1/4 pounds)
1/4 cup Atkins Quick Cuisine
TM Bake Mix
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small yellow onion, chopped (about 1/2 cup)
1/2 pound button mushrooms, sliced
1 1/2 tablespoons chopped garlic
1/2 cup dry white wine
1 package (9 ounces) frozen artichokes, thawed and drained
1 teaspoon fresh rosemary, chopped
1/4 teaspoon crushed red pepper flakes
salt and freshly ground black pepper
1 1/2 teaspoons fresh oregano, chopped
1. Preheat oven to 350F. Place bake mix, salt and pepper
in a shallow plate. Dredge chicken in bake mix, tapping
to remove any excess.
2. In large skillet, heat oil over medium-high heat. Cook
chicken until lightly browned, turning once, about 4
minutes. Transfer to baking dish.
3. Add onion to pan and saut until softened, about 2
minutes. Add mushrooms and saut until lightly golden,
about 3 more minutes. Add garlic and saut until aroma
is released, about 30 seconds. Stir in wine, artichokes,
rosemary and red pepper flakes and bring to a simmer.
4. Pour artichoke mixture over chicken, cover and bake 40
minutes, until chicken is tender and cooked through.
Season with salt and pepper and stir in oregano before
serving.
White wine adds zip to this simple dish. It is best prepared a day
in advance to allow the flavors to blend.
Atkins - Baked Chicken with Artichokes
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Atkins Diet
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