Baked Lemon Artichoke Chicken

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts, boneless

• Produce

  • 12 oz Artichoke hearts, jarred or frozen
  • 8 cloves Garlic
  • 2 Lemons

• Condiments

  • 1/4 cup Capers

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 Salt and fresh black pepper, coarse

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Parmesan cheese, fresh grated

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• ¼ cup extra-virgin olive oil, divided
• 1 + ½ - 2 pounds boneless chicken breasts
• coarse salt and fresh black pepper
• 12 ounces artichoke hearts, jarred or frozen (thawed), cut in half lengthwise
• ¼ cup capers
• 8 cloves garlic, peeled
• 2 lemons, 1 of them zested and thinly sliced, seeds removed
• ¼ cup fresh grated Parmesan cheese
• about ½ teaspoon Italian seasoning

Directions

• Preheat oven to 400 degrees F. Add 2 tablespoons of oil to a large roasting pan or non-stick baking sheet with sides - spread it out so the pan is greased from edge to edge.
• Pound the chicken breasts out to an even thickness with a meat mallet - place them on a cutting board and cover them with saran wrap first.
• Cut the chicken in half and season them well with salt and pepper then place them in the pan, spreading them out so theyre not touching.
• In a medium-ish bowl toss the artichoke hearts, capers, garlic and lemon slices with the remaining 2 tablespoons of oil, the zest of the lemon and a few generous dashes of salt and pepper. Arrange them all around the chicken in the pan, filling in the empty spaces.
• Sprinkle the Parmesan all over, especially on the chicken, then sprinkle with Italian seasoning, followed by a light sprinkle of salt and pepper.
• Bake until the chicken is cooked through anywhere from 25 - 45 minutes, depending on their size (internal temperature should read 165 - 174 degrees F.).
• Cut the remaining lemon into wedges for serving.