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Artichoke and Tomato Chicken

Artichoke and Tomato Chicken

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Maggie

Maggie

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

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. You'll love it!
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Reviews

Aspiring Chef Rita
108

Aspiring Chef Rita

3/4/2004

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 together since it could be cooked 3/4 way and finished before serving. Like others said, use the amt. of ingredients you like best. I did 50-50 canned diced tomato and artichokes, did add a little garlic, used less peppers (diced very small) and the spices (dried). Also used shredded mozzarella since that's what I had (I wouldn't change that). Also I changed from marinara (I didn't want a heavy sauce) and used Emeril's "Kicked Up Tomato" which was light but spicy which was a hit here! I made angel hair pasta and just spooned the light sauce juices over it and ended up slicing the chicken rolls about 1 1/2" thick which made such a beautiful presentation seeing the stuffing in the middle. I was so disappointed that I wasn't having company to see and experience this dish. A salad and some garlic bread would touch it off nicely. Maggie, thanks so much for inventing this!! THIS IS A KEEPER - AND AN INEXPENSIVE DISH!

JDVMD
50

JDVMD

7/30/2006

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, fresh mozzerella, roasted red peppers instead of fresh, balsamic vinegar and brown sugar. Left out the marinara sauce because I didn't think it was needed in the end.

Spicy Mama
45

Spicy Mama

3/3/2006

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 feta and mozarella cheeses. I have to say the wonderful aroma while it was baking roused even the teenagers out of their rooms! What I love about this recipe is that you can play around with it and it will still be delicious. A definite "taste as you go" cooking experience. Thanks for sharing it. We will make it again!

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