xiaoxl/recipe_data huggingface dataset:
Cucumber Nut Bread
Category: bread
By Marcella

Need to do something with all those cucumbers from your garden? Here is a delicious, moist nut bread with spices you can vary to your taste.

Ingredients:
cooking spray
2 cups peeled, seeded, and shredded cucumber
3  eggs
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray. Place shredded cucumbers into a colander and let drain for about 30 minutes. Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans. Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

Prep time: 15 mins
Cook time: 50 mins
Total time: 2 hrs 35 mins
Yields: 2 5x9-inch loaves

Calories: 491.1
Fat: 26.5 g
Saturated fat: 3.4 g
Carbohydrates: 59.6 g
Sugars: 33.9 g
Dietary fiber: 2.2 g
Protein: 5.8 g
Cholesterol: 46.5 mg
Sodium: 230.6 mg
Cream Cheese Apple Oatmeal Bars


Ingredients:
oats, flour, brown sugar, granulated sugar, granulated sugar, butter, cream cheese, eggs, vanilla, granny smith apple, golden raisin, cinnamon, nutmeg

Directions:
Preheat oven to 350*.
Combine oats, flour, brown sugar, and 1/4 cup of granulated sugar and mix well. Add Crisco and cut in until it's crumbly. Set aside 1 cup of this mixture and press remainder into a sprayed 9x13 pan.
Bake for 12 minutes, cool slightly.
In a mixer bowl, combine cream cheese, eggs, 1/2 cup of sugar, and vanilla. Mix til smooth and spread evenly over oat crust.
Combine apple, raisins (if desired] and almond extract. Stir.
Add spices and 2 T. of sugar and sprinkle over cheese mixture.
Return to oven and bake an additional 25 minutes or til golden. Cool completely and cut into bars.
Chocolate Pancakes
Category: breakfast-and-brunch
By ramie7224

This is a sweet and slightly gooey chocolate pancake that is great with fresh fruit.

Ingredients:
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
3 tablespoons white sugar
¼ teaspoon salt
2  eggs, at room temperature
1 ¼ cups milk
½ teaspoon vanilla
2 tablespoons melted butter
½ cup semisweet chocolate chips

Directions:
Whisk flour, cocoa powder, sugar, and salt together in a large bowl.  Beat eggs, milk, and vanilla in another bowl; mix in the melted butter.  Pour the wet ingredients into the dry, and mix just until combined.  Stir in the chocolate chips. Heat a lightly oiled griddle or skillet over medium-high heat.  For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes.  Flip, and cook an additional minute on the opposite side.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 8 pancakes

Calories: 417.7
Fat: 17.2 g
Saturated fat: 9.6 g
Carbohydrates: 59.2 g
Sugars: 24.8 g
Dietary fiber: 4.1 g
Protein: 11.7 g
Cholesterol: 114.4 mg
Sodium: 256.8 mg
Fettuccini With Sweet Peppers & Pine Nuts


Ingredients:
fettuccine pasta, extra virgin olive oil, garlic cloves, yellow sweet bell pepper, red sweet bell pepper, orange sweet bell pepper, pine nuts, fresh parsley, basil leaves, kalamata olive, capers, fresh ground pepper, kosher salt, sea salt

Directions:
Cook fettuccine pasta according to package directions to al dente; drain and return to pan to keep warm.
In a large, heavy skillet heat the olive oil.
Add garlic and peppers, and cook for 10 minutes, stirring continuously.
Add pine nuts and cook approximately 4 minutes or until they turn golden brown.
Gradually stir in basil or parsley.
Add olives and capers and heat through.
Add salt and pepper to taste.
In a serving bowl, toss sauce mixture with pasta.
Hawaiian Coconut-Banana Bread
Category: bread
By ShakaShawn

I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!

Ingredients:
1 ¼ cups coconut flour
1 ¼ cups all-purpose flour
1 cup xylitol
1 cup coconut sugar
2 tablespoons ground flaxseed meal
2 teaspoons baking soda
1 teaspoon salt
3 ½ cups mashed overripe bananas
1 cup unsalted sweet cream butter, softened at room temperature
½ cup coconut milk
4 large eggs
1 cup chopped macadamia nuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans. Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl. Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 3 9x5-inch loaves

Calories: 257.5
Fat: 14.9 g
Saturated fat: 7.2 g
Carbohydrates: 32.6 g
Sugars: 10.2 g
Dietary fiber: 4.6 g
Protein: 3.8 g
Cholesterol: 51.3 mg
Sodium: 217.7 mg
Goat Cheese Mashed Potatoes


Ingredients:
russet potatoes, onion, butter

Directions:
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion and butter to boil in small saucepan over medium-high heat. Remove from heat.
Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, stir over low heat until heated through.].
Pumpkin Knot Yeast Rolls


Ingredients:
active dry yeast, 2% low-fat milk, unsalted butter, sugar, canned pumpkin puree, eggs, salt, flour, cold water, egg

Directions:
In a large mixing bowl, dissolve the yeast in the warm milk.  Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour.  Stir in enough of remaining flour to form a soft dough.  Turn onto a lightly floured surface----knead until smooth and elastic-like (should take about 5-7 minutes].   Place in a large greased bowl and turn once to grease top.  Cover with a clean towel or paper towels and let rise in a warm place until doubled---takes about 1 hour.  Punch dough down; turn onto lightly floured surface; divide in half.  Shape each portion into 12 balls (so you'll have 24 balls total].  Roll each ball into about a 10" rope; tie into a knot and tuck ends under.  Place 2 inches apart on greased baking sheets.  Cover again with towels and let rise until doubled---takes about 30 minutes.
Meanwhile, in a small bowl, whisk together water and 1 remaining egg.  When rolls are done doubling again, brush them with the egg wash.  Bake at 350 for about 15-16 minutes or until lightly golden brown.  Remove and serve or place on wire racks to cool slightly.  Serve warm or cooled with butter or honey butter.
Awesome Ham Pasta Salad
Category: salad
By Karena

I never seem to make enough of this salad. When people see the recipe, they look at me as if I am a little odd...but when they eat it they can't seem to stop! This recipe is great for kids and adults alike. The garlic is optional. Also, to lighten up the salad, substitute light mayonnaise, light sour cream, and turkey ham.

Ingredients:
8 ounces ziti pasta
1 pound cooked ham, cubed
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 large red onion, coarsely chopped
15 small sweet pickles, chopped, juice reserved
1 cup cherry tomatoes, halved
1 cup mayonnaise
½ cup sour cream
2 ½ teaspoons beef bouillon granules
1 tablespoon white vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
2 cloves garlic, minced

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes. In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice.  Fold into the salad and toss gently until evenly coated.  Chill overnight to allow the flavors to blend.  Serve near room temperature.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 6 servings

Calories: 696.6
Fat: 48.2 g
Saturated fat: 12.1 g
Carbohydrates: 44.9 g
Sugars: 11.3 g
Dietary fiber: 3.3 g
Protein: 21.3 g
Cholesterol: 64.8 mg
Sodium: 1746.7 mg
Voodoo Tea


Ingredients:
white rum, blue curacao

Directions:
"Combine with ice, stir and enjoy."
Vegan Herb Crackers


Ingredients:
sea salt, olive oil, water

Directions:
In a large bowl, combine almond flour, salt and and Herbes de Provence.
In a medium bowl, whisk together olive oil and water.
Stir wet ingredients into almond flour mixture until thoroughly combined.
Roll the dough into a ball and press between 2 sheets of parchment paper to half inch thickness.
Remove top piece of parchment paper.
Transfer the bottom piece with rolled out dough onto baking sheet.
Cut dough into 2-inch squares with a knife or pizza cutter.
Bake at 350° for 9-11 minutes, until lightly golden.
Let crackers cool on baking sheet for 20 minutes, then serve.
Boozy Chicken Diane


Ingredients:
boneless chicken breast halves, salt, black pepper, olive oil, butter, chives, green onions, garlic clove, lime, brandy, cognac, fresh parsley, dijon-style mustard, chicken broth

Directions:
This goes together quickly, so have all of the ingredients assembled before beginning to cook.
Place chicken breast halves between sheets of waxed paper.
Pound slightly with a mallet to thin a little.
Sprinkle with salt and black pepper.
Heat the oil and butter together in a skillet.
Cook chicken over medium high heat for approximately.
4 minutes on a side.
Do not over cook.
Transfer to a warm serving platter.
Add chives or green onion, garlic, lime or lemon juice, brandy or cognac, parsley and mustard to the pan.
Cook 15 to 30 seconds, whisking constantly.
Whisk in chicken broth.
Stir until sauce is smooth.
Pour over the warm, plated chicken breasts& serve immediately.
Milanesas (Breaded Sirloin)


Ingredients:
eggs, milk, parmesan cheese, romano cheese, fresh parsley, garlic, salt, pepper, boneless beef top sirloin steaks, tomatoes, mozzarella cheese, lemon wedge

Directions:
In a shallow bowl, whisk the eggs and milk.
In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.
Dip steak in egg mixture, then coat with the crumb mixture.
In a large skillet, heat 1/2" of oil.
Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness (keep in mind that the longer it is cooked, the tougher it gets].
Drain on paper towels.
Transfer to a baking sheet.
Top beef with tomato, then cheese slices.
Broil 4" from the heat for 1-2 minutes or until cheese is melted.
Serve with lemon wedges.
Sylvia's Easy Greek Salad
Category: salad
By SKEHLER

This is a quick and easy salad to prepare and it's a healthy meal when served with chicken or fruit.

Ingredients:
¾ cup red bell pepper, chopped
¾ cup chopped green bell pepper
1 cup cucumber - peeled, seeded and chopped
1  tomato, chopped
½ cup diced red onion
4 large black olives, quartered
½ cup crumbled feta cheese
½ cup vegetable oil
2 teaspoons white wine vinegar
salt to taste

Directions:
In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives. Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 330.6
Fat: 32.2 g
Saturated fat: 6.5 g
Carbohydrates: 8.2 g
Sugars: 4.4 g
Dietary fiber: 2.2 g
Protein: 4 g
Cholesterol: 16.7 mg
Sodium: 253.2 mg
Green Banana and Peanut Butter Smoothie
Category: breakfast-and-brunch
By XSarenkaX

I saw a Vitamix® demo the other day. Then I realized my Waring Pro® blender at home was already fully capable of the same smoothie greatness, so I got inspired to cram more nutrients into my life by blending them up. The resulting mixture is happy and bright green, but it tastes more like bananas and peanut butter. I can't taste the spinach (though I love it). If it's too thick, use more milk or/and less yogurt and peanut butter. Feel free to substitute nuts for your favorites.

Ingredients:
½ cup oats
2 tablespoons almonds, or to taste
1 cup fresh spinach
1  ripe banana
2 tablespoons plain yogurt
1 tablespoon peanut butter
⅛ teaspoon ground cinnamon, or more to taste
1 cup rice milk, or as needed

Directions:
Blend oats and almonds in a blender until powdery; add spinach, banana, yogurt, peanut butter, and cinnamon. Blend, gradually adding rice milk, until desired consistency is reached.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 594.3
Fat: 20 g
Saturated fat: 3.4 g
Carbohydrates: 91.4 g
Sugars: 19.2 g
Dietary fiber: 12.6 g
Protein: 18.9 g
Cholesterol: 1.9 mg
Sodium: 209.4 mg
Stuffed Peppers With Thai Curry Rice and Mushrooms


Ingredients:
bell peppers, unsalted butter, shallots, garlic cloves, salt, long-grain rice, unsweetened coconut milk, fresh ginger, Thai red curry paste, spinach, Thai basil, fresh lemon juice, Thai basil

Directions:
Bring a pot of water to a boil.
Slice the tops off the peppers, and dice into 1/4 in pieces. Seed and core the peppers, and boil them until just tender, about 4 minutes.
Using tongs or a large skimmer, carefully transfer the peppers to paper towels and drain, upside down. Reserve 1 1/2 cups of the cooking water.
In a saucepan, heat 1 tbl grapeseed oil or melt 1 tbl of the butter.
Add the shallots and garlic, season with salt, and cook over medium heat until softened.
Add the rice and cook, stirring, until toasted, about 4 minutes.
Stir in the coconut milk, ginger, curry paste and reserved cooking water, bring to a simmer; cover and cook over low heat until liquid is absorbed, about 25 minutes.
Meanwhile, preheat the oven to 350 deg.
In a large skillet, heat the remaining oil or butter. Add the diced bell pepper tops and jalapeno, and cook over medium heat until tender, about 5 minutes.
Add the mushrooms, cover and cook, stirring, until tender, about 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, about 4 minutes.
Add the spinach and cook until wilted, about 1 minute.
In a large bowl, combine the rice and the vegetables, add the chopped basil and lemon juice, and mix well.
Stuff the peppers and place in a shallow glass or ceramic baking dish.
Cover with foil and bake until the rice is heated through, about 45 minutes.
Garnish with additional whole Thai basil leaves, if desired.
Yeast Waffles


Ingredients:
eggs, salt, sugar, milk, water, flour

Directions:
Mix eggs, salt, sugar and oil in a large bowl.
Heat milk to lukewarm.
Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
Cover and refrigerate overnight.
Heat waffle maker according to instructions and make waffles.
One cup batter makes four waffles.
Shrimp and Orzo Salad With Citrus Vinegrette


Ingredients:
shrimp, orzo pasta, grape tomatoes, cucumber, onion, lemon juice, lime juice, parsley, oregano, olive oil, Dijon mustard

Directions:
Mix orzo, shrimp, tomatoes, cucumbers, and onions.
Mix remaining ingredients in a blender or shaker and pour over salad.
Alow to chill for several hours if have time. Spoon onto plates and sprinkle with feta cheese. and enjoy.
Grilled Angel Food Cake With Fresh Fruit Salsa


Ingredients:
cantaloupe, honeydew melon, strawberry, blueberries, raspberries, blackberry, sugar, lime juice, of fresh mint, cayenne

Directions:
In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.
When ready to serve, prepare and preheat grill.
Slice cake in half horizontally and place, cut side down, on grill 6" from medium coals.
Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown.
Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly!
Cut cake into 8 pieces and top with fruit mixture and sherbet or sorbet.
Enjoy!
Squash and Kohlrabi Empanadas
Category: world-cuisine
By Jennie

Need to sneak some vegetables by a picky eater? These empanadas, inspired by a trip to Mendoza, Argentina, are the perfect vehicle for spicing up boring vegetables. Use homemade dough if you want, but for those short on time as we all usually are, store-bought pie crust works great. Switch up the vegetables with what is in season.

Ingredients:
1 tablespoon extra-virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
2  kohlrabi bulbs, peeled and cubed
salt and pepper to taste
1 large yellow squash, cubed
2  green onions, chopped
½ cup chopped fresh spinach
1 pinch ground nutmeg
1  egg
1 teaspoon water
1 (15 ounce) package pastry for a 9 inch double crust pie

Directions:
Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside. Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash. Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 16 empanadas

Calories: 307.8
Fat: 20.1 g
Saturated fat: 5.4 g
Carbohydrates: 27.7 g
Sugars: 2.5 g
Dietary fiber: 4.3 g
Protein: 5.4 g
Cholesterol: 27.1 mg
Sodium: 286.2 mg
Alice's Zucchini Cheese Casserole


Ingredients:
zucchini, zucchini, onion, garlic clove, butter, margarine, flour, salt, evaporated milk, sour cream, cheddar cheese, cheddar cheese

Directions:
Saute zucchini, onion, and garlic in meltedbutter in a large skillet 5 minutes or until vegetables are crisp tender.
Remove skillet from heat.
Sprnkle flour and salt over sauteed vegetables, tossing gently to combine.
Stir in evaporated milk, sour cream and cheese.
Spoon zucchini mixture into a 1-quart casserole.
Bake at 350 degrees for 30 to 35 minutes or until cheese melts and mixture is hot and bubbly.
Serve immediately.
Barlow's Blackened Catfish
Category: seafood
By INDIANABARLOW

Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice.

Ingredients:
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup Italian-style salad dressing

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 368
Fat: 29.8 g
Saturated fat: 7.9 g
Carbohydrates: 8.5 g
Sugars: 5.4 g
Dietary fiber: 0.7 g
Protein: 17.4 g
Cholesterol: 72 mg
Sodium: 2478.2 mg
Monte Cristo Sandwich


Ingredients:
smoked ham, lowfat swiss cheese, 1% low-fat milk, powdered sugar

Directions:
Spread one side of each slice of bread with preserves.
Layer ham and cheese between the spread side of the bread slices.
In a shallow bowl or pie plate, beat together milk and egg white.
Coat a nonstick pan or griddle with cooking spray.
Heat over medium heat.
Dip each sandwich in milk mixture, turning to coat.
Place in pan; cook 2 minutes per side or until golden brown and cheese is melted.
Sprinkle with powdered sugar.
Yield: 2 servings.
French Toast to Go


Ingredients:
eggs, milk, sugar, vanilla extract, salt, cinnamon

Directions:
Separate buns.  With a serated knife, skim off the top or bottom crust from each of the buns.  Set aside.  Cook sausage patties according to directions.  If you have bulk sausage, form into bun size patties.  In flat bottom bowl, mix eggs, milk, sugar, salt, and vanilla.
Preheat griddle to med-low heat (or about 325°].  Lightly butter griddle.  Briefly soak each bun on both sides and place onto griddle.  Sprinkle cinnamon on the top of each of the bun.  Cook until golden brown on each side.
Take two pieces of the french toast buns and place a sausage between the buns.  You now have french toast to go.  Or, you can serve it the traditional way with butter, warmed maple syrup and powdered sugar.
Chicken With Artichokes and Melted Lemons


Ingredients:
boneless skinless chicken breast, olive oil, lemon juice, low sodium chicken broth, lemon, capers, artichoke hearts

Directions:
Heat the olive oil in an 8-inch skillet over medium high heat, and swirl to cover the bottom of the pan. Add the chicken breasts and sear them until browned. Turn the chicken, and brown them on the other side. Remove the chicken breasts to a plate and increase the heat to high. Deglaze the pan with the lemon juice, scraping up any browned bits into the sauce.
Add the stock and bring to a simmer. Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slices. Add the capers, cover, reduce the heat to medium and cook, covered, for 10 minutes. Remove the lid and add the drained artichoke hearts. Cover and continue cooking for five minutes, or until the breasts are cooked through.
Remove the chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust the seasoning with salt and pepper as needed. Just a little salt will reduce the acidity of the lemons, capers and artichokes and balance the flavors. Serve the chicken with the artichoke hearts, capers and melted lemons drizzled with the glaze.