Chicken With Tomato Artichoke Sauce Recipes

ARTICHOKE AND TOMATO CHICKEN

Steps:

• 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.
• 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.
• Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

TOMATO ARTICHOKE CHICKEN

Steps:

• Drain artichoke hearts, reserving 1/4 cup marinade. In a large skillet, brown chicken in oil. Add the pizza sauce, artichokes, red peppers and reserved artichoke marinade. , Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with fettuccine.

CHICKEN IN TOMATO ARTICHOKE SAUCE

Steps:

• In a large skillet, brown chicken breasts in olive oil over medium heat; about 2 minutes per side.
• Add tomato sauce, artichokes, rosemary and basil. Bring to a boil.
• Reduce heat and simmer, covered, 10-12 minutes or until chicken is done.
• Remove chicken with a slotted spoon and place on a serving platter.
• Return sauce in skillet to a boil; reduce heat and simmer, uncovered until desired consistancy. Spoon over chicken and sprinkle with olives.
• Serve.

CHICKEN WITH TOMATO-ARTICHOKE SAUCE

Steps:

• Brown chicken in hot oil in large skillet over medium heat about 2 minutes per side.
• Add tomato sauce, artichokes and rosemary. Bring to boil; reduce heat. Simmer, covered 10 to 12 minutes or until chicken is done. Remove chicken and artichokes with slotted spoon to serving platter.
• Bring sauce to boil; reduce heat. Simmer, uncovered, until desired consistency. Spoon over chicken. Sprinkle with olives and serve with hot cooked orzo, rice or pasta if desired. Garnish with fresh rosemary, if desired.

ROAST CHICKEN WITH ARTICHOKES, TOMATOES AND PEPPERS

Steps:

• Preheat the oven to 450 degrees. Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper. Process until smooth, stopping as necessary to scrape the sides of the bowl.
• Carefully loosen the skin over the breast from the meat, forming 2 pouches. Stuff the pouches with the artichoke mixture. Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper. Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts. Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
• Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken. Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes. Remove from the oven and let stand for 10 minutes before carvings. Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.

CHICKEN WITH HEIRLOOM TOMATOES, ARTICHOKES, AND ROSEMARY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
• Bake in the preheated oven until opaque, about 12 minutes.
• Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
• Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
• Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

CHICKEN WITH BASIL ARTICHOKE SAUCE

Steps:

• Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.