Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

2 tablespoons lemon juice

SAUCE:

1can cream of chicken soup undiluted

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

3 tablespoons grated Parmesan cheese

2 tablespoons minced fresh basil

2 tablespoons white wine or chicken broth

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.

 

Meanwhile, in a small heavy saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and heated through.  Serve sauce with chicken. Yield: 4 servings.

Nutritional Facts1 chicken breast half with 1/2 cup sauce equals 282 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 692 mg sodium, 8 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.