Kroger Artichoke Hearts in Brine Description
Picked at the peak of freshness.
Directions
Refrigerate any unused portion.
Free Of
GMOs, BPA, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Can Drained (240 g)
Servings per Container: 1
| Amount Per Serving | % Daily Value |
|
| Calories | 70 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 770 mg | 33% |
|
| Total Carbohydrate | 15 g | 5% |
|
| Dietary Fiber | 5 g | 8% |
|
| Total Sugars | 3 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 2 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 80 | 6% |
|
| Iron | 1 mg | 6% |
|
| Potassium | 380 mg | 8% |
|
Other Ingredients: Artichokes, water, salt, citric acid, ascorbic acid.
Product of Peru.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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One-Skillet Chicken Caprese
[vc_row][vc_column][vc_column_text]This bold, summery chicken Caprese skillet is anything but basic. Juicy pesto-marinated chicken, blistered cherry tomatoes, briny artichokes and gooey fresh mozzarella come together in one crave-worthy skillet. Topped with fresh basil and a drizzle of balsamic glaze, it’s fast, fresh and full of flavor.
Chicken Caprese Skillet
- 1/4 cup pesto
- 3 Tbsp. olive oil (divided)
- 3 Tbsp. balsamic vinegar glaze (divided)
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 14 oz. can artichoke hearts (drained, quartered)
- 2 cloves garlic (minced)
- 1-1/2 lbs. boneless, skinless chicken breast
- 2 cups cherry tomatoes (halved)
- 4 oz. fresh mozzarella (sliced or torn)
- Fresh basil (for topping)
- In large bowl or gallon bag, combine chicken, pesto, 1 Tbsp. olive oil, lemon juice, salt and pepper. Thoroughly coat chicken and marinate in refrigerator 30 minutes to 4 hours.
- In large skillet over medium heat, heat 1 Tbsp. olive oil. Add marinated chicken and sear 5-6 minutes per side, until golden and cooked through to 165 degrees F. Transfer to plate and cover.
- In same skillet, add 1 Tbsp. olive oil if skillet seems dry. Sauté cherry tomatoes and artichoke hearts for 3-4 minutes, until tomatoes soften and artichokes start to brown. Stir in garlic and 2 Tbsp. balsamic vinegar glaze, scraping up any browned bits. Cook 1-2 minutes.
- Return chicken to skillet, nestling it in tomato-artichoke mixture. Top with mozzarella and cover skillet 2-3 minutes until cheese is melty. Remove from heat and sprinkle with fresh basil and remaining 1 Tbsp. of balsamic vinegar glaze.
- Serve immediately while warm.
Try with a side of grilled sourdough bread and your favorite pasta.
Get the ingredients you’ll need for this fresh skillet meal.
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