Ingredients
1 teaspoon fresh thyme leaves
1 3/4 lb boneless, skinless chicken breasts
1/4 cup flour
2 tablespoons canola oil
1/2 cup white wine
Juice of 1 lemon
1 (14-oz) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons butter
2 tablespoons grated Parmesan cheese
1 red bell pepper
8 oz baby portabellas
1 bag baby arugula leaves (4–5 oz)
1/3 cup macadamia nuts (optional)
1/4 cup goddess dressing
2 tablespoons fresh lime juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon Complete seasoning
1/4 teaspoon pepper
1 (15.5-oz) can black-eyed peas (drained and rinsed)
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
2 tablespoons fresh cilantro, coarsely chopped
pita chips or crackers (for serving)
Description
Sun-Dried Tomato Artichoke Chicken With Arugula Mushroom Salad
Publix Super Markets
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter