Reprinted from The Blood Type Diet Website (www.dadamo.com)

Chicken Breast With Petite Artichokes and White Wine Over Pasta
Contributed by: Judy MAdded: Oct 19, 2010 at 09:15 PM



Ingredients:
  • 4-5 Boneless, Skinned Chicken Breast
  • 4 Cloves of Garlic
  • 2 Tablespoons of Fresh Lemon Juice
  • 1 or 2 pounds of Petite Artichokes
  • 2 teaspoons of Olive Oil
  • 1/2 Cups of Organic Free Range Chicken Broth
  • 1 Packet of Herbox Chicken Boullion Broth
  • 2 Tablespoons of Spelt Flour
  • 1/4 Cup of Garlic & Herb Feta Cheese
  • 2 Handfuls of Dried Parsley
  • 1 teaspoon of Thyme
  • 1/4 teaspoon of Sea Salt
  • 2 splashes of White Wine (Optional)
  • 1 Pound of Pasta (Optional)
How to make it:
  1. Preheat oven to 350 degrees.
  2. Brown chicken lightly on both sides in olive oil.
  3. Transfer chicken to baking dish.
  4. Add all ingredients to a skillet( except for chicken, liquid broth, wine and flour).
  5. Simmer till artichokes become somewhat tender.
  6. Remove from pan and pour over chicken.
  7. With the left over olive oil in the pan, add liquid chicken broth, flour and wine.
  8. Simmer till sauce thickens, then remove and pour over chicken as well.
  9. Bake about 25-30 minutes or until chicken juices run clear.
  10. Serve over pasta.
  11. Makes 4-5 servings. Enjoy!