1-1/4 pounds boneless, skinless chicken tenders or breasts, breasts cut into 1-inch strips
1 can (14 ounces) quartered artichoke hearts, drained and rinsed
1 cup cherry or grape tomatoes
Fresh thyme sprigs and lemon wedges for garnish (optional)
Preheat oven to 425°; spray large rimmed sheet tray with nonstick cooking spray. Spread onion in single layer on prepared tray and spray with cooking spray; roast 10 minutes.
In wide, shallow dish, stir mustard, lemon juice and butter. In large zip-top plastic bag, combine breadcrumbs, cheese and pepper.
In batches, dip chicken in mustard mixture to coat; add to bag with breadcrumbs and toss to coat.
Push onion to 1 side of tray; spray onion and tray with cooking spray. Stir in artichokes and tomatoes into onion; place chicken in single layer on opposite side of tray. Spray chicken and vegetables with cooking spray.
Roast 10 minutes or until bottom of chicken is brown; turn chicken and stir vegetables. Roast 15 minutes longer or until internal temperature of chicken reaches 165°. Serve chicken and vegetables garnished with fresh thyme sprigs and lemon wedges, if desired.
Facts. Finds. Flavors.
Stir 1 teaspoon dried thyme leaves into onion along with artichokes and tomatoes for additional flavor.