Parmesan Chicken with Artichoke Hearts
"I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington..."
INGREDIENTS
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4 boneless skinless chicken breast halves (6 ounces each)
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3 teaspoons olive oil, divided
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1 teaspoon dried rosemary, crushed
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1/2 teaspoon dried thyme
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1/2 teaspoon pepper
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2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
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1 medium onion, coarsely chopped
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1/2 cup white wine or reduced-sodium chicken broth
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2 garlic cloves, chopped
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1/4 cup shredded Parmesan cheese
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1 lemon, cut into 8 slices
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2 green onions, thinly sliced
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