If you're anything like me, you welcome a new way to prepare skinless and boneless chicken breasts. Of course, this will work with any cut of chicken (or turkey) but I like this recipe best for breast meat because it stays moist throughout the baking process.
I've been working on a few versions of this one so my friends and loved ones are about over chicken and artichokes by now.
The first version is one I read about in Epicurious magazine and I stayed close to the original recipe with a few variations (more garlic and the addition of red pepper flakes). The second version follows.
Aside from succulent chicken and an easy recipe, clean-up is a cinch. Happy Spring!
Time: 1 hour and 20 minutes
Yield: Serves 4