Tuesday, March 15, 2011

Artichoke & Tomato Chicken

Another yummy chicken one! 

  1. 1/4 cup olive oil
  2. 4 fresh tomatoes, dices
  3. 3 tablespoons chopped fresh basil
  4.  2 tablespoons chopped fresh oregano
  5. 6 artichoke hearts, drained and chopped
  6.  2 red bell peppers, chopped
  7. 1 (8 ounce) package mozzarella cheese, cubed
  8. 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  9.  2 cups marinara sauce


  1. Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
  3. Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through.

I do have to say that the recipe above is straight copy & pasted from Allrecipes.com however, I made a few changes. The first being that I only made 2 chicken breasts instead of 6 so all other ingredients were adjusted accordingly. Second, after reading the reviews of the recipe and after preparing the initial ingredients I opted not to top it with any marinara sauce because the amount of filling I had far exceeded what I could stuff into two little chicken breasts no matter how flat I could get them! :) Next time, I think I'd still do the marinara - it was good... oh boy was it good - but it needed that little extra sauce. 


And the wine... oh the wine :) Chianti my friends...



~Vino Vixen~

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