Categories: Dinner

Ingredients

• 2 - 2 1/2 lbs. boneless, skinless chicken breasts (about 4-6 chicken breasts)
• 1 can (14 oz.) artichoke hearts, drained and chopped into 1/2-inch pieces
• 1 bag (3 oz.) sundried tomatoes, cut into 1/2-inch pieces
• 3/4 cup Annie’s (or Trader Joe’s) Goddess salad dressing (or use creamy Italian or Caesar dressing)
• 1/2 cup chicken broth
• 2 Tbsp. orange juice or orange marmalade (optional)

Directions

1. Preheat the oven to 350 degrees. Cut the chicken breasts in half crosswise and place them in a large baking pan with sides.

2. Place the artichoke hearts and sundried tomatoes around the chicken in the pan.

3. In a measuring cup, whisk together the dressing and broth (and optional orange juice or marmalade)

4. and pour it over the chicken and vegetables. Turn the chicken several times to coat it with the sauce.

5. Bake, uncovered, for 25-30 minutes until the chicken is cooked through, flipping the chicken once and

6. spooning the sauce over it.

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