Wednesday, October 17, 2007

roasted meditteranean chicken

This is really good. And easy to make in the morning if you find yourself crunched for time in the evening...

Four Cheese Alfredo Sauce (16 oz - I like Classico)
4 tsp. lemon juice
1/2 tb. pepper
1/4 tsp. salt
5 garlic cloves, crushed
4 chicken breasts (I only do two)
8 small red potatoes
6 roma tomatoes
1 can artichoke hearts
1 tb. rosemary

Quarter potatoes and tomatoes. Defrost chicken. Add all together in baking dish and cover with sauce. Bake for 45 minutes to an hour (cover with foil) at 450 degrees.

Enjoy with french bread and a salad!

4 comments:

ashley said...

that sounds so yummy! luke isn't a fan of the alfredo sauce, but i think i might have to make this one anyways!
and isn't classico the best? i can't use any other kind of sauce, only classico.

tonya said...

Missy! YUM! This sounds wonderful. I can't wait to make it.

We must be on the same wavelength. We always seem to post on the same day.

Missy said...

It is really good. And Ashley, you can use the Sundried Tomato Classico sauce. It's just as good...

tonya said...

Missy, I made this last week, and let me just say, it's on my family favorites list now. DELISH!! Thanks!