Artichoke and Tomato Chicken

Artichoke and Tomato Chicken

97

"This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!"

Ingredients

1 h 5 m {{adjustedServings}} servings 543 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 66.7 g
  • 133%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 817 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  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. You'll love it!
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Reviews

97
  1. 126 Ratings

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5 Star plus. While this was cooking I was ready to write this one off. So wrong. It is a recipe that I would now use for company - it would be a great, easy meal for a shower or girl's get to...

As written a 3.5 or 4* recipe but with a few additions, it turned out great. Actually made this as a topping for some sauteed chicken breasts. Used canned diced tomtoes, added fresh garlic, fres...

We thought this was a keeper recipe but agree with others that it needed some doctoring of the proportions. I sauted three cloves of garlic (minced) with the vegetable mixture. I also mixed fe...