Reviewed: Jun. 6, 2010

Giving 4 stars instead of 5 b/c I made substitutions. Instead of artichokes, I used a green bell pepper. Instead of "sun-dried tomato pesto", I used about 8 sun-dried tomatoes and about a quarter-cup of regular basil pesto. The sun-dried tomatoes added sweet/tangy notes, and the pesto had plenty of garlic and basil flavor...not bland at all, and I imagine that using artichokes would be even more flavorful. A keeper.

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8 users found this review helpful

Reviewer:

Val1

Reviewed: Jun. 3, 2010

Definitely not as good as I'd hoped. The canned artichokes are not very good in the recipe - perhaps using marinated artichoke hearts would help it taste better.

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9 users found this review helpful

Reviewer:

TheCHO

Reviewed: Jun. 1, 2010

I made this for my husband & I tonight. He loved it! I made it with a spinach salad and some french bread on the side. It's a great light summer meal. I will be making this again!

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8 users found this review helpful

Reviewer:

Jillian1916

Cooking Level: Intermediate

Reviewed: Apr. 21, 2010

Good recipe. I used Basil pesto instead of sun-dried tomato. I also used marinated artichoke hearts for added spices. When I took the chicken out of the pan I put it on a plate and squeezed half a lemon over it -this helps balance the oily flavor of the pesto and makes it smell good. I seasoned the chicken before cooking as well. This dish is simple as the description asserts but if you want more flavor and boldness do what I did and add zesty things in.

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5 users found this review helpful

Reviewer:

badwithinternet

Cooking Level: Beginning

Reviewed: Apr. 3, 2010

I followed other reviews and used double the sundried tomato pesto and marinated artichokes. I also added oregano, sauted onion and garlic. I cut the chicken into strips, floured and browned before adding it to the sauce to simmer. This was a delicious dish served with roasted pinenut couscous and kalamata olive bread. The only thing I noticed was that between the oil in the pesto and on the marinated artichokes, there was a little too much "oil" flavor for my taste. Next time I will try using artichokes in water and just adding more to make sure the flavor comes through.

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4 users found this review helpful

Reviewer:

mrsglimpse

Home Town: Oregon City, Oregon, USA

Reviewed: Mar. 1, 2010

Great recipe that takes very little time at all. If you don't like artichoke hearts, sundried tomatoes, pesto or chicken, you have bigger problems than what to have for dinner. Great served with pasta...

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3 users found this review helpful

Reviewer:

fletch_n_me

Cooking Level: Expert

Home Town: Winter Park, Colorado, USA

Reviewed: Feb. 28, 2010

This dish came out tasting so good. Mine did not look like the picture, but the taste blew my mind.

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2 users found this review helpful

Reviewer:

shadelta

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 23, 2010

It appears that most of the people who enjoyed this, tweaked the recipe.

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4 users found this review helpful

Reviewer:

desertdweller

Cooking Level: Intermediate

Living In: Tempe, Arizona, USA

Reviewed: Jan. 30, 2010

Browned chicken in oil and garlic. Set aside. 1 can fire roasted tomatoes, 1 can artichoke hearts, cut smaller, 1 lg can olives-sliced, about 1/8+ c. oregano. L, J, and I liked it alot. next time tenderized chicken and have in smaller pieces so it doesnt get touch on outside and not done inside. Sprinkled with feta was good. Next time double the canned goods for plenty of sauce.

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Reviewer:

DiamondGirl

Cooking Level: Intermediate

Reviewed: Jan. 26, 2010

This was an excellent recipe. Fast, easy and tasty! My guests all asked for the recipe. I served it with Basmati rice and sauted broccoli rabe. Excellent

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1 user found this review helpful