Ingredients:
4 boneless chicken breast halves
salt and pepper
1 (6 ounce) jars marinated artichokes, drained and halved
8 ounces fresh mushrooms, sliced
2 cloves garlic, minced
1 (10 1/2 ounce) cans cream of chicken soup
1 (14 1/2 ounce) cans peeled diced tomatoes, drained
1/2 cup dry white wine
1 tablespoon parsley flakes
1/2 cup grated parmesan cheese
2 cups diced peaches, fresh or frozen
1 (15 1/2 ounce) cans black beans, drained and rinsed
3/4 cup cooked corn
1/2 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
3 tablespoons fresh lemon juice
1 teaspoon sugar
salt and pepper
romaine leaves
Directions:
Choked Chicken: Preheat oven to 350F degrees F.
Place chicken breasts in a 9×13 inch baking dish.
Top chicken with artichokes and mushrooms.
In a medium size bowl, combine garlic, soup, tomatoes, wine and parsley, pour over chicken and sprinkle with cheese.
Bake 45 minutes.
Peachy Bean Salsa: Combine all ingredients and serve in individual romaine leaf”boats”.
Servings: 4
Time preparation: 30 min.
Time total: 75 min.