Ingredients 4 boneless skinless chicken breast halves (6 ounces each) 1 can (14-1/2 ounces) diced tomatoes, undrained1 jar (12 ounces) marinated quartered artichoke hearts, undrained2 teaspoons Italian seasoning3/4 teaspoon garlic salt1 cup shredded mozzarella cheese1/4 cup grated Parmesan cheese View Recipe Directions Place chicken in a 6-qt. electric pressure cooker. Top with tomatoes, artichokes, Italian seasoning and garlic salt. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Sprinkle with cheeses before serving.
Test Kitchen tip Serve this chicken with risotto or polenta to soak up all of its saucy goodness. Nutrition Facts 1 chicken breast half with 1 cup tomato mixture: 414 calories, 22g fat (8g saturated fat), 120mg cholesterol, 1303mg sodium, 12g carbohydrate (4g sugars, 7g fiber), 43g protein. Originally published as Italian Chicken in Simple
Season chicken with salt and pepper. Add chicken and toss to fully coat. Skewer chicken and bread. Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes
Italian roasted whole chicken with crispy, golden brown skin and tender, succulent meat. There’s really only two steps to preparing it for the oven, the first is to season and stuff the cavity and the second is to rub the skin down with a buttery olive oil combined with Italian seasonings, lemon zest and garlic powder
Drain chicken and vegetables (do not reserve marinade). and place chicken on one side of the grill. Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks
Meanwhile, remove bones from chicken. Repeat with remaining chicken mixture and tortillas. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion. Spoon about 1/4 cup of chicken mixture just below center of each tortilla. 8 ounces cooked chicken breasts (2 halves, roasted)