Reviewed: Nov. 27, 2006

As long as you like artichoke hearts you'll enjoy this sumple recipe. We've made this many times and always add extra hearts. It's a yummy recipe I can always make if I have nothing else in mind. Hope you enjoy it as much as we do.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Nov. 17, 2006

This was so yummy! Had just the right amount of "kick" from the chiles in the tomato mixture, and the flavor was so great from the artichokes. I changed my mind from serving with pasta, to serving with herb roasted potatoes, and it was a HUGE hit with my boyfriend. Seemed very italian-ish. In fact, might even be good with a slice of mozerrela on top of each chicken breast at the end for melting. I'll be making this one again!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 16, 2006

We really liked this- easy and great. Tasted like you worked harder at it! I tweaked with more garlic, onion, and pepper. Thanks

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Nov. 2, 2006

This made for a quick and easy meal, but I thought it was only okay. It will not be going into my regular meal rotation.

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LISAINTX

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 23, 2006

A lot of flavor - nothing spectacular though.

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Alexandra

Cooking Level: Expert

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Reviewed: Oct. 11, 2006

This was sooooooo good!!! Instead of artichokes I added half an onion (sliced), zucchini for color, mushrooms and garlic. Before adding the can of diced chicken, I sauteed all the veggies and then poured the tomatoes in with the pesto mixture. Since I didn't have sun-dried tomatoe pesto...I chopped up sun-dried tomatoes from a jar and mixed it with pesto from a jar and it was perfect!!! I will definitely make this again!!

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baby23

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

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Reviewed: Sep. 26, 2006

Didn't change anything--what a delicious recipe!! This novice cook thanks you for sharing it. :)

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JRAE

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Reviewed: Sep. 24, 2006

I suggest using half the recommended amount of artichokes and diced tomatoes. The taste of the artichokes is a little overpowering. Also, I used alfredo sauce instead of pesto, which I really liked.

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ChrisR

Cooking Level: Beginning

Living In: San Juan Capistrano, California, USA

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Reviewed: Sep. 16, 2006

DELICIOUS

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ANNSU

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Reviewed: Sep. 10, 2006

This was a good starting point for me...changed it up somewhat! Followed first step, but then used LOTS of fresh diced tomatoes, with garlic, diced green pepper, and onions. Also, didn't use artichoke and used pre-packaged pesto sauce. Then put chicken with sauce over top covered in oven for about an hour. Tossed with spaghetti, and VOILA! Fabulous!!

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blondie

Cooking Level: Expert

Home Town: Canmore, Alberta, Canada

Living In: Didsbury, Alberta, Canada

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Reviewed: Sep. 6, 2006

I followed the recipe as specified (except that I halved it for 3 breast halves) and found the sauce to be very watery and the chicken rather dry. The flavor was good, and my husband liked it, but it definitely needs something more. I served with pasta and zucchini.

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NIKALANA

Cooking Level: Intermediate

Home Town: Lewisberry, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 26, 2006

Eh, this was just okay.

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TREINEJL

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Reviewed: Aug. 22, 2006

I'm so disappointed in this recipe. It just wasn't very good, especially based on the great reviews it has received. I followed the directions closely and added a little garlic, but it was mushy, bland and didn't go over well at my house.

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rhondasue

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Aug. 21, 2006

Fantastic and so easy! I used a can or plain diced tomatoes and added some diced jalapenos for kick. I also couldn't find sundried tomato pesto, so just pureed the ones from the jar. Will definitely make this again and again.

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MARSHAKA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Aug. 21, 2006

Fantastic! Tasted restaurant quality. One of my new favorites and will be making it again and again. Only problem I had was some of the artichoke hearts had tough leaves. Will check that more closely next time. Served over angel hair pasta. Next time I will double the sauce to have more of the yummy goodness to eat with the pasta.

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AUANJE

Cooking Level: Intermediate

Home Town: Manchester, Georgia, USA

Living In: Warner Robins, Georgia, USA

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Reviewed: Aug. 15, 2006

I typically would not choose this recipe because of the artichoke hearts but when it was done, it was amazingly tasty. I loved it and will make it again.

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Jo

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Reviewed: Aug. 13, 2006

I added chopped sun dried tomatos. Next time I'll add chopped black olives, pine nuts and cut the chicken into smaller pieces.

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LORNA C

Cooking Level: Intermediate

Living In: Northbrook, Illinois, USA

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Reviewed: Aug. 13, 2006

This was pretty good, but a little bland for our taste. Will probably not make again.

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mbbdirks

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Reviewed: Aug. 1, 2006

This is an easy and delicious chicken recipe. For the tomatoes I used Rotel's Mild Tomatoes and Green Chiles. This ingredient gave the dish a great zip.

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LJOY

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Reviewed: Aug. 1, 2006

This was fantastic! I added 1/2 onion, chopped and 3 cloves of garlic. Instead of using the diced tomatoes with green peppers & onions, I used plain petite diced tomatoes. I used 2 jars of marinated artichokes instead of the canned artichokes. The whole family loved it.

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Cheryl

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Artichoke and Sun-dried Tomato Chicken

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