Grilled Chicken With Peppers And Artichokes Recipes

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GRILLED CHICKEN WITH PEPPERS AND ARTICHOKES



Grilled Chicken with Peppers and Artichokes image

This elegant chicken dish with artichoke hearts, bell peppers and green onion is surprisingly easy to prepare.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 6

1 jar (6 ounces) marinated artichoke hearts
1/3 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
4 boneless skinless chicken breast halves (1 pound)
2 medium bell peppers, cut lengthwise into fourths
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon pepper

Steps:

  • Drain marinade from artichoke hearts; cover and refrigerate artichokes. Mix marinade and wine in shallow glass or plastic dish. Add chicken and bell pepper, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
  • Heat coals or gas grill for direct heat.
  • Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Strain marinade. Heat marinade, artichoke hearts, onions and pepper to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.

Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 75 mg, Fiber 3 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg

CHICKEN WITH PEPPERS AND ARTICHOKES



Chicken with Peppers and Artichokes image

Looking for dinner using Progresso® marinated artichoke hearts? Then check out this great dish served with chicken and bell peppers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 6

1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, marinade reserved
1/3 cup dry white wine or chicken broth
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 medium red bell peppers, cut lengthwise into quarters
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon pepper

Steps:

  • Refrigerate artichokes. In shallow glass or plastic dish, mix reserved marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally.
  • Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (165°F).
  • Strain marinade. In 1-quart saucepan, mix marinade, artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g

PARMESAN-CRUSTED CHICKEN WITH GRILLED BABY ARTICHOKES



Parmesan-Crusted Chicken with Grilled Baby Artichokes image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 clove garlic, minced
2 lemons, cut in half
1/2 cup olive oil
Kosher salt and freshly ground black pepper
12 baby artichokes, trimmed and cut in half
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan
1 1/2 pounds chicken breast, thinly sliced
3/4 cup canola or vegetable oil
2 cups watercress

Steps:

  • Whisk together the garlic and juice of 1 1/2 of the lemons in a small bowl. Let stand for 5 minutes to mellow the garlic flavor. Whisk in the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Bring a large pot of salted water to a boil and prepare an ice bath. Squeeze the juice from the remaining lemon half into the boiling water and add the rind to the water. Add the artichokes and cook until the centers are tender when pierced with a knife, about 8 minutes. Shock the artichokes in the ice bath, remove from the water and pat dry.
  • Heat a grill pan over medium-high heat.
  • In a large bowl, toss the artichokes with about 1/4 cup of the dressing. Place the artichokes on the grill pan and cook until grill-marked, 3 to 4 minutes per side. Set aside.
  • Preheat the oven to 200 degrees F.
  • Set up 3 shallow bowls or baking dishes. In one, mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the next one, whisk together the eggs, 1/4 cup water and some salt and pepper. In the last one, mix together the breadcrumbs, Parmesan and salt and pepper to taste. Coat each chicken piece with the flour mixture first, shaking off any excess flour. Next, dip into the egg mixture, making sure to coat both sides. Lastly, dredge in the breadcrumb mixture, pressing lightly to coat. Place on a baking sheet fitted with a rack.
  • In a large skillet, heat the canola oil over medium heat. Add 3 or 4 chicken pieces and cook each side until golden brown, 3 to 4 minutes. Transfer to a clean baking sheet fitted with a rack and hold in the oven. Repeat the process with the remaining chicken.
  • To serve, toss the watercress with the remaining dressing. Place each chicken piece on a plate, arrange some of the artichokes around the chicken, top with some of the watercress and serve.

ARTICHOKE CHICKEN



Artichoke Chicken image

This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!

Provided by Amanda Bibb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  • Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS



Sauteed Chicken Breast with Artichokes and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons extra-virgin olive oil
4 boneless skinless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 onion, halved and sliced
4 cloves garlic, smashed
2 sprigs fresh thyme, leaves stripped
1 1/2 cups jarred marinated artichokes, drained and patted dry
1/2 cup jarred roasted red peppers, sliced into strips
2 tablespoons dry vermouth
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons unsalted butter
1/4 cup flat leaf parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
  • Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams

GRILLED CHICKEN WITH SPINACH, ARTICHOKE, MUSHROOMS AND TOMATOES



Grilled Chicken With Spinach, Artichoke, Mushrooms and Tomatoes image

if you can come up with a better description name let me know. I eat this all the time at my favorite resturant. It is light and GREAT--- I eat it with mashed potaotes perfectly seasoned and steamed fresh green beans. Wish I had tried to make it a long time ago!

Provided by Shawn C

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 large boneless skinless chicken breasts, filleted thin
1 tablespoon olive oil
1/2 teaspoon cavendars all purpose Greek seasoning (optional)
8 ounces fresh mushrooms, sliced
1 roma tomato, cut into half circles (thin or thick is your preference)
13 ounces canned artichoke hearts, drained
3 cups chicken stock
1/2 cup white wine (choose a good pinot grigio)
1 cup fresh spinach (about a handfull)
1/2 cup chopped fine sweet onion
1 garlic clove, crushed
2 tablespoons olive oil
salt and pepper

Steps:

  • season chicken breast with salt and pepper and cavendars (or use a season you like) drizzle with 1 Tbsp olive oil and let sit in refridgerator about 30 minutes to "marinate" .
  • grill chicken on indirect heat closed grill medium heat until done.
  • sauce: in 2 Tbsp olive olive suate onion, garlic and mushrooms until almost done.
  • add wine and let alcohol boil off a few second or so, add stock let cook for as long as it takes chicken to cook.
  • just before reday to serve add artichoke hearts, bring sauce back to a boil to heat through.
  • plate chicken and throw in tomatoes and spinach stir well and ladle over chicken.
  • serve with mashed potatoes and some steamed vegies for a great lighter meal with low fat!

Nutrition Facts : Calories 317, Fat 13.4, SaturatedFat 2.2, Cholesterol 39.6, Sodium 395.4, Carbohydrate 22.5, Fiber 6.2, Sugar 6.3, Protein 23.8

CHICKEN WITH PEPPERS AND ARTICHOKES



Chicken with Peppers and Artichokes image

Number Of Ingredients 5

1 jar (6-ounce) marinated artichoke hearts
1/3 cup white wine or white wine vinegar
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
2 medium green onions, sliced (1/2 cup)
1/4 teaspoon pepper

Steps:

  • Drain marinade from artichoke hearts reserve. Mix reserved marinade and wine in shallow nonmetal dish or resealable plastic bag. Add chicken and bell peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.Heat coals or gas grill for direct heat. Remove chicken and bell peppers from marinade reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken add bell peppers to grill. Cover and grill 10 to 15 minutes longer or until bell peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.Strain marinade. Mix marinade, artichoke hearts, onions and pepper. Heat to boiling boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.1 Serving: Calories 185 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 75mg Sodium 200mg Carbohydrate 10g (Dietary Fiber 4g) Protein 29g% Daily Value: Vitamin A 36% Vitamin C 100% Calcium 4% Iron 10%Diet Exchanges: 4 Very Lean Meat, 2 VegetableBetty's TipThe perfect make-ahead meal, these chicken breasts can marinate the night before. Add a purchased salad and a side of pasta and dinner is minutes away!

Nutrition Facts : Nutritional Facts Serves

PROVENCAL CHICKEN SALAD WITH ROASTED PEPPERS AND ARTICHOKES



Provencal Chicken Salad With Roasted Peppers and Artichokes image

This recipe is from Raising the Salad Bar; a wonderful book I received from the Cookbook Swap. Serve this great salad with some crusty bread and you have meal to remember.I would make this with cherry tomatoes because I am no a big fan of sun-dried tomatoes. To serve this as a vegetarian meal omit the chicken and serve with roasted vegetables.

Provided by Sageca

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup sun-dried tomato
1 (14 ounce) can artichoke hearts
4 cooked chicken breasts, grilled if possible
salt and pepper
1 roasted red pepper, cut in strips
1/2 cup pitted green olives, quartered
3 tablespoons minced parsley
4 cups baby greens, lettuce washed and dried
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
6 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon salt
pepper

Steps:

  • Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
  • Slice chicken in 1/2" wide strips.
  • I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
  • To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
  • To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
  • A little shaved Parmesan or mozzarella could be sprinkled on top.

Nutrition Facts : Calories 471.3, Fat 31.1, SaturatedFat 5.4, Cholesterol 82.3, Sodium 853.7, Carbohydrate 16.8, Fiber 10.1, Sugar 3.7, Protein 33.4

CHICKEN WITH PEPPERS AND ARTICHOKES



Chicken with Peppers and Artichokes image

Number Of Ingredients 6

1 (6-ounce) jar marinated artichoke hearts
1/3 cup white wine or white wine vinegar
4 boneless skinless chicken breast halves (1 pound)
2 medium red bell peppers each cut lengthwise into fourths
4 , medium green onions, , sliced (1/2 cup)
1/4 teaspoon pepper

Steps:

  • Drain marinade from artichoke hearts reserve marinade. Mix marinade and wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken and peppers from marinade reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Strain marinade. Mix marinade, artichoke hearts, green onions and pepper. Heat to boiling boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.1 Serving: Calories 175 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 65mg Sodium 200mg Carbohydrate 8g (Dietary Fiber 3g) Protein 28g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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