Welcome to our family's kitchen!

These are some of our family's favorite recipes, including a lot of recipes that were handed down from my mother before she passed away. I often joke that I graduated from "The Culinary Institute of Mom's Apron Strings." My boyfriend and I love to cook; he even creates a special dinner every Friday night based on an important, or funny, or ridiculous historical event. You can look that up at "Doomed to Reheat" - we even do a podcast that you can listen to! We're a family of cooks, whether it's professional or amateur, and we hope you enjoy our recipes!

I am learning to blog as I go along, so please be patient with my mistakes! Until I figure out how to remove the headers, please use the links on the right side of the page to access recipes. I will add recipes as we find them, or as I find them from my current (very large) stash of recipes.

Wednesday, August 18, 2010

Baked Chicken and Artichokes

10 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 medium red onion, sliced
3 tbsp. olive oil, divided
2 (8 oz jars each) quartered artichokes, drained
1 lemon, cut into 10 slices
1 tsp. each, dried oregano, and thyme
Heat oven to 350°F. Season chicken with salt and pepper.In a skillet over medium-high heat, cook onions in 1 tablespoon oil for 5 minutes. Remove from skillet.
In same skillet over medium-high heat, cook chicken, (in batches) in remaining oil, for 5 minutes each side.
Divide onions, chicken and artichokes between 2 baking dishes coated with cooking spray. Top with lemon slices, sprinkle with oregano and thyme. Cover with foil, bake 10-15 minutes.
A very easy dish to make.
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