Recipe - Meghans Happy Heart Chicken

2 Boneless; skinless chicken
breasts, (about Three fourths lb
total)
1 cn (14 oz) artichoke hearts
3 tablespoon Lemon juice
3 lg Carrots
1 tablespoon Fresh basil
One half Red onion; cut or sliced up

This recipe originally came from the Low Fat, Good Food cookbook, but
naturally I changed it. The first version is as prepared by me, the
following version is as appears in the cook book. The changes I made
reflect the fact that there are only two of us, but that we will eat as
much as I fix, and that we don't like zucchini, and also that I had some
chopped red onion in the 'fridge I needed to use. Also, we LOVE artichoke
hearts, so I saw no reason to reduce the amount just because I had
drastically cut the meat... at any rate, I've made it both ways and it's
very, very good. (See recipe "Original Happy Heart Chicken").

Place chicken pieces in roasting dish. Open artichoke hearts and pour whole
can over chicken.

Add Lemon juice, tilt pan to mix. Tear basil leaves into pieces and scatter
over chicken.

Clean carrots and cut into disks, add to roasting pan. Scatter red onion
pieces over chicken.

Bake at 350 degrees for one hour or until carrots are tender. Serve with
rice or potatoes. Serves 2.

Posted to EATL Digest by Meghan E GrayLeckrone
megleckrone@MAILEXCITE.COM on Feb 10, 1998