Chicken with Spinach Pesto, Artichokes and Tomatoes

• 1 pound Chicken Breast, Skinless, Boneless
• 1 dash Salt And Pepper, to taste
• 1 teaspoon Olive Oil
• 1/4 cups Onion, Diced
• 1/4 cups Chicken Broth
• 1 cup Cherry Tomatoes, Cut In Half
• 14 ounces, weight Canned Artichoke Hearts, Drained, Cut In Half Or Quartered
• 2 Tablespoons Parmesan Cheese
• 2 Tablespoons Balsamic Glaze (optional)
• 2 cups Spinach, Fresh, Stems Torn Off
• 1 clove Garlic
• 2 Tablespoons Chicken Broth

1. For the pesto: In a food processor add spinach, garlic and chicken broth.
2. Process until minced into small bits.
3. You are not looking for creamy so dont process it too long.
4. Set aside until ready to use.
5. Sprinkle chicken with salt and pepper
6. In a large skillet over medium high heat, sear the chicken on both sides.
7. It should be nicely browned but you dont want to cook it all the way through.
8. Set chicken aside.
9. In the same skillet add olive oil and onion, saute over medium heat until lightly softened.
10. This will take about 3 minutes.
11. Be sure stir to pick up the chicken bits left in the pan.
12. In the same skillet with the onion, add chicken broth, chicken, tomatoes, artichokes and spinach pesto.
13. Stir to combine then top with Parmesan cheese.
14. Cover the skillet with a lid and cook until vegetables are soft and chicken is cooked all the way through.
15. This will take about 7 minutes.
16. Place chicken on a plate, top with vegetables and spoon sauce from the pan over the top.
17. You can also add a little bit of balsamic glaze for some extra fun flavor!

chicken, salt, olive oil, onion, chicken broth, cherry tomatoes, hearts, parmesan cheese, clove garlic, chicken broth

Taken from tastykitchen.com/recipes/main-courses/chicken-with-spinach-pesto-artichokes-and-tomatoes/ (may not work)