Wednesday, March 23, 2011

Tomato Artichoke Chicken

Delicious... scrumptious... succulent...



The Good: This is definitely one of our new favorite recipes! Absolutely tasteful!
The Bad:  If you are someone who likes every recipe to measure out according to plan, it won't.
The Ugly: If you are also using a Casseround... it is incredible difficult to wash the cheese off.

Suggestions before starting:
Although this recipe says to stuff the chicken, we used some of the extra stuffing to layer the chicken almost like a lasagna.
I think it is crucial to use fresh spices to get the full flavor from this recipe.  Depending on the size of your cloves of garlic, you may want to add extra cloves.
When dishing out, we used a slotted spoon so it was not too juicy and served with pasta covered with the extra juice.
We had a large portion of the stuffing left over, we saved it to use as a marinara.  It could also be used for lasagna, meatloaf or stuffing any other type of meat.  It is very versatile and tasty.


Artichoke Tomato Chicken courtesy of All Recipes

Recipe Total Time: 1 hour and 5 minutes
Recipe Yields 6 Servings
Preheat Oven to 350

Ingredients

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


Directions

  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.



10 comments:

curlie girlie said...

Oooh, that looks SO good!
I'm your newest follower from the Welcome Wednesday blog hop - come follow me too! :)
Sara
http://curliegirlie03.blogspot.com

Fallingladies said...

Found and followed you through the waltz on by wed blog hop. I need some recipes for my husband to cook for me. (He's the cook in our house, I wish I was as good at it as him.)
Andrea
http://www.fallingladies-fallingladies.blogspot.com/

Darlene said...

Yum! Your recipes look yummy. I like "the good,the bad, and the ugly" notes. New follower.

Miriam said...

Ooo, interesting soup! Miriam@Meatless Meals For Meat Eaters

Hanna said...

Hi there! I'm your newest follower. I found you on the blog hop:) Lovely blog! You can find me at www.bouffeebambini.blogspot.com

Dinkalulu Silicone Molds said...

Mmmm this looks good but I probably wouldn't get my kids to eat it. Lol

Following from the blog hop. :D
http://dinkalulu.blogspot.com/

A Helicopter Mom said...

Great blog!

I'm a new follower from the Social Parade Hop. I'd love it if you'd visit and follow me back at A Helicopter Mom

Thanks! Have a great weekend. :)

Jill said...

Yummy looking dish! I like the extra comments and tips before the recipe too! Very useful!

Found you through the Friday blog hop. I'm following you now and hope you'll stop by my blog sometime too!
have a great weekend!
http://beourbest.blogspot.com/

Opal Stevens said...

Love your blog! Following you from blog hop.. I'm Opal from opalstevens.blogspot.com, hope you can check it out sometime.. :D

Yankee Texan said...

Looks fabulous and I will definitely be trying it soon. Here from the Happy Monday Blog Hop and am now a follower.