Artichoke Heart Chicken Recipe

Ingredients for Artichoke Heart Chicken

• Boneless Skinless Chicken Breasts
• Garlic Cloves
• 2 tablespoons olive oil
• Cherry Tomatoes
• Dried oregano to taste
• Rice for serving (amount depends on servings)
• Artichoke Hearts
• 2 tablespoons capers
• 1 tablespoon balsamic vinegar per chicken breast (or adjust for vegetarian version)
• Margarine
• Salt And Pepper

How to Make Artichoke Heart Chicken

1. Preheat oven to 425°F (220°C).
2. If using jarred marinated artichoke hearts, drain most of the oil, reserving about 2 tablespoons of the liquid. (Do not add additional oil if using jarred artichokes.)
3. In a large oven-safe skillet or baking dish, coat the bottom with 2 tablespoons of olive oil.
4. Arrange chicken breasts (or desired amount of vegetarian substitute) in a single layer in the skillet.
5. Top chicken with 1 pint cherry or grape tomatoes.
6. Add 1 (14-ounce) can artichoke hearts, drained (reserve liquid as instructed above).
7. Distribute 2 tablespoons of capers evenly over the dish.
8. Drizzle 1 tablespoon of balsamic vinegar over each chicken breast (or vegetarian equivalent).
9. Add 2 tablespoons of margarine to the top of the chicken (or spread evenly over the vegetarian filling).
10. Season generously with salt, pepper, and dried oregano.
11. Gently toss (if desired) to combine ingredients slightly.
12. Bake uncovered for 45-60 minutes, or until chicken is cooked through and tomatoes are softened. (Reduce cooking time by 15-20 minutes for vegetarian version.)
13. While the dish bakes, prepare your rice according to package directions.
14. Serve the Artichoke Heart Chicken (or Vegetarian Delight) over a bed of rice. Enjoy!
15. Optional: Add 8 ounces of sliced mushrooms to the vegetarian version for added flavor and texture.