I finally got to the grocery store on the right day when they were unloading their spaghetti squash. I bought three of them and tonight's chicken is getting served over spaghetti squash for sure. Tomorrow I get my first box of vegetables from my CSA(Community Supported Agriculture). For 10 weeks I will get a box of fresh organic vegetables from Inglewood Farms. They will send whatever vegetables they grow and it will change weekly. I'm so excited to see what we get and can't wait to plan my meals around them.
To make this chicken you will need:
6 boneless skinless chicken breast,
2 cups artichoke hearts( canned are ok),
1 onion chopped,
2 tablespoons Dijon mustard,
2 cloves minced garlic,
1/4 cup olive oil,
1/4 cup red wine vinegar,
1/4 tsp dried basil,
1/4 tsp dried thyme,
Salt and pepper.
1. Preheat oven to 350.
2. Place artichokes and onions in the bottom of a big pan.
3. Place chicken on top.
4. Mix mustard, olive oil, garlic, red wine vinegar, basil, thyme, and salt and pepper.
5. Pour mixture on top of chicken.
6. Bake 1 hour.
