Chicken with Artichokes and Peppers

== Ingredients ==
* 1 tbsp corn oil
* 1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
* 4 four-ounce boneless, skinless chicken breasts, fat removed
* ½ tsp freshly ground pepper
* ½ cup finely chopped onion (1 small onion)
* 2 garlic cloves, finely chopped
* 1 medium red bell pepper, cored, seeded, and cut into strips
* 15 oz artichoke hearts in brine, drained
* 2 tbsp dry white wine
* ¼ tsp salt
== Directions ==
# Preheat oven to 375°F.
# In a non-stick 8-inch skillet, heat the oil, then add the thyme and chicken breasts.
# Sprinkle ¼ teaspoon of the pepper over the chicken and cook for 1 minute over medium heat, then turn the chicken over, sprinkle with the remaining ¼ teaspoon pepper, and cook for another minute.
# Remove the chicken from the pan and set aside, retaining the cooking juices in the pan.
# Add the onion and garlic to the pan, and saute for 1 minute.
# Add the sweet bell pepper, artichokes, wine, and salt, and cook for 1 more minute.
# Spoon half the vegetables into an 8-inch casserole, place the chicken breasts over them in one layer, and cover them with the rest of the vegetables.
# Bake for 18 – 20 minutes.
=== To microcook ===
# Cook the casserole on high, covered, for 9 minutes, rotating the casserole after 4½ minutes.
Category:Low-calorie Recipes
Category:Artichoke Recipes
Category:Microwave Recipes
Category:Chicken breast Recipes
Category:Thyme Recipes
Category:White wine Recipes
Category:Red bell pepper Recipes
Category:Onion Recipes