Best 6 Chicken Pandora With Sun Dried Tomatoes And Artichoke Hearts Recipes

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Chicken Pandora is a delightful dish that combines succulent chicken with a flavorful medley of sun-dried tomatoes, artichoke hearts, and a tangy lemon-butter sauce. This recipe offers a symphony of flavors and textures that will tantalize your taste buds.

In this article, we bring you not just one, but two variations of this classic dish:

1. **One-Pot Chicken Pandora**: This version is a culinary symphony in a single pot. Chicken, vegetables, and aromatic herbs unite in a rich broth, creating a comforting and flavorful dish that is perfect for a cozy meal.

2. **Baked Chicken Pandora**: If you prefer a crispy, golden-brown chicken, then this recipe is for you. Marinated chicken is roasted to perfection, then topped with a savory mixture of sun-dried tomatoes, artichoke hearts, and a zesty lemon-butter sauce.

Both recipes are versatile and can be tailored to your preferences. Feel free to experiment with different herbs, spices, or even add a touch of your favorite cheese to create a dish that truly reflects your culinary style.

So, gather your ingredients, fire up the stove or preheat your oven, and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PANDORA'S CHICKEN



Pandora's Chicken image

This is a recipe I found for World Tour 2006.I was told it is a very delicious Passover dish. Have not tried but it sure looks good.I would cut the recipe in half.

Provided by Sageca

Categories     Chicken Breast

Time 14h30m

Yield 12 serving(s)

Number Of Ingredients 17

1/2 cup red wine vinegar
1/2 cup plus light olive oil
1 tablespoon light olive oil
1/2 cup fresh oregano
1/4 cup fresh parsley, chopped
1 head fresh garlic, pureed
kosher salt
fresh ground black pepper
3 bay leaves
8 ounces olives, pitted and halved
5 lbs boneless skinless chicken breasts, halved
3/4 cup brown sugar
1 cup red wine
8 shallots, chopped
1 tablespoon margarine
1 cup sun-dried tomato, halved
2 (16 ounce) cans artichoke hearts, drained

Steps:

  • In a 9- by 12-inch or similar size baking dish, mix the wine vinegar, 1/2 cup of the olive oil, the oregano, parsley, garlic, kosher salt, pepper, bay leaves, and olives. Add the chicken breasts and marinate, covered with foil, in the refrigerator overnight.
  • The next day sprinkle with the brown sugar and red wine. Bake for 1 hour, covered, in a preheated 350-degree oven. Cool
  • Remove the chicken breasts and cut into bite-size chunks and return to the baking dish.
  • In a frying pan saute the shallots in the margarine and remaining tablespoon olive oil over a medium-high heat. Add the sun-dried tomatoes and artichoke hearts.
  • Pour the sun-dried tomatoes mixture over the chicken and reheat in the 350-oven for about 15 minutes. Discard the bay leaves and serve with a large green salad and saffron rice.

Nutrition Facts : Calories 466.6, Fat 15.9, SaturatedFat 2.5, Cholesterol 109.7, Sodium 662.7, Carbohydrate 30.5, Fiber 5.7, Sugar 15.9, Protein 47.9

ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST



Artichoke and Sun-Dried Tomato Stuffed Chicken Breast image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 portions

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

Steps:

  • In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
  • Remove from the heat and allow to cool before stuffing the chicken breast.
  • Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
  • Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
  • Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
  • Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
  • Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES



Chicken with Artichokes and Sundried Tomatoes image

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
½ onion, sliced
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
1 (4 ounce) can sliced olives, drained
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
freshly ground black pepper to taste
1 (12 ounce) package angel hair pasta
1 (8 ounce) package crumbled feta cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g

CHICKEN W SUN-DRIED TOMATOES & ARTICHOKE HEARTS



Chicken W Sun-Dried Tomatoes & Artichoke Hearts image

I first had this dish at a wonderful Italian restaurant that would eventually become my favorite place to eat. My request for the recipe was, of course, denied. Over the months, as I got to know the servers, I questioned the ingredients of this dish. This is extremely close to the restaurant dish. You may use your choice of alfredo sauces and pasta. recipe #76 appears very close to the restaurant style alfredo. I like this with fettuccine but some like angel hair pasta. Your choice. :-)

Provided by racrgal

Categories     Chicken

Time 55m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons garlic
1 (10 ounce) can artichoke hearts, in water
1/2 cup sun-dried tomato, dicedl
1/4 teaspoon oregano
1/8 teaspoon red pepper flakes
2 cups alfredo sauce
3 cups cooked pasta

Steps:

  • If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
  • Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
  • Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
  • Stir chicken into artichoke mixture.
  • Serve over your choice of pasta.

Nutrition Facts : Calories 383.8, Fat 11, SaturatedFat 1.8, Cholesterol 75.5, Sodium 321.2, Carbohydrate 42, Fiber 12, Sugar 3.3, Protein 30.9

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN



Artichoke and Sun-Dried Tomato Chicken image

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Provided by LMB27

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Steps:

  • Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
  • Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g

SPICY ROMANO CHICKEN WITH ARTICHOKE HEARTS & SUN-DRIED TOMATOES RECIPE - (4.3/5)



Spicy Romano Chicken with Artichoke Hearts & Sun-dried Tomatoes Recipe - (4.3/5) image

Provided by á-25138

Number Of Ingredients 16

SAUCE:
1 pint heavy cream
4 tablespoons butter
2 teaspoons salt
1 to 2 teaspoons pepper
1/4 cup Romano cheese
1/4 cup parmesan cheese
2 teaspoons cayenne pepper, or less to taste
MAIN:
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.
1 1/2 tablespoons melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 (7 to 8-ounce) precooked sliced grilled chicken (we also add equal amounts of sausage to ours...although shrimp, beef, and crab would be great too!)
1/8 cup sun-dried tomatoes, chopped
1 ounce heavy cream

Steps:

  • Sauce: Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside. Main: In a large skillet over medium heat, melt butter, then add mushrooms, and sun-dried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve. Recipe is easily doubled or tripled. Enjoy!

Tips:

  • Mise en Place: Before starting, ensure all ingredients are prepped and measured. This will streamline the cooking process.
  • Quality Ingredients: Use fresh, high-quality ingredients for the best flavor. Look for plump chicken breasts, sun-dried tomatoes packed in oil, and tender artichoke hearts.
  • Marinate the Chicken: Marinating the chicken in the flavorful mixture of olive oil, lemon juice, herbs, and spices adds moisture and enhances the taste.
  • Don't Overcook the Chicken: Cook the chicken until it reaches an internal temperature of 165°F (74°C). Overcooking can dry out the chicken.
  • Use a Non-Stick Skillet: To prevent sticking, use a non-stick skillet when searing the chicken and cooking the vegetables.
  • Add Sun-Dried Tomatoes and Artichoke Hearts at the End: Incorporate the sun-dried tomatoes and artichoke hearts towards the end of cooking to retain their texture and flavor.
  • Serve Immediately: For the best experience, serve the chicken pandora while it's hot, garnished with fresh herbs and lemon wedges.

Conclusion:

Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts is a delightful and flavorful dish perfect for any occasion. Its combination of tender chicken, tangy sun-dried tomatoes, and savory artichoke hearts creates a harmonious blend of flavors. The preparation involves marinating the chicken for maximum flavor infusion and then searing it for a crispy exterior. The addition of vibrant vegetables and a flavorful sauce further enhances the dish. Whether you're hosting a special dinner or seeking a delectable weekday meal, Chicken Pandora will undoubtedly impress your taste buds. The use of fresh, high-quality ingredients and careful attention to cooking techniques ensure a delectable dish that showcases the beauty of Mediterranean cuisine.

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