Reviewed: Mar. 23, 2007

This was really good! Kind of surprised really but WoW! I would do this again. I added garlic and chopped the chicken breasts up into bite size pizza then poured the red peppers, artichoke hearts, garlic, basil, oregeno over it. Then I topped it with cheese and baked away! Great easy, tasty dish! Thank you!

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chellphy

Cooking Level: Beginning

Home Town: Northbridge, Massachusetts, USA

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Reviewed: Mar. 23, 2007

Just like so many other reviewers, I added minced garlic (two cloves) to the vegetable mixture, and used yellow peppers instead of red. I was saving my fresh tomatoes for a salad, so I used petite diced canned tomatoes instead. I don't know if using fresh tomatoes would make much of a difference. It was very tasty and quite simple to prepare. I served it on a bed of spiral pasta, with a simple green salad on the side. Got lots of compliments.

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LAGRANGELADY

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2007

This turned out great! I left out the red pepper, added some garlic and used italian canned diced tomatoes.

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Christa

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Reviewed: Nov. 19, 2006

Great idea! I took some other people's suggestions and changed it a bit myself. Instead of regular tomatoes, I used sundried tomatoes. I used marinated artichokes and shredded mozzarella, asiago and romano cheeses. It was delicious. Next time, though, I will only cook it for about 30 minutes. Since I didn't use the marinara sauce, the chicken was a bit dry.

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Sueperstar

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 6, 2006

This is Macking. My husband and I loved it. Next time we are going to put a little prosciutto in it. Awesome dish

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TIVY33

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Reviewed: Aug. 21, 2006

Delicious! The chicken was very tender and all the flavors complimented each other well. I left out the cheese.

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Sharlene

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Reviewed: Jul. 30, 2006

As written a 3.5 or 4* recipe but with a few additions, it turned out great. Actually made this as a topping for some sauteed chicken breasts. Used canned diced tomtoes, added fresh garlic, fresh mozzerella, roasted red peppers instead of fresh, balsamic vinegar and brown sugar. Left out the marinara sauce because I didn't think it was needed in the end.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 7, 2006

This recipe is easy to follow and the result is fabulous- a simple dish packed with flavor! Thank you.

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Ericka

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Reviewed: Mar. 3, 2006

We thought this was a keeper recipe but agree with others that it needed some doctoring of the proportions. I sauted three cloves of garlic (minced) with the vegetable mixture. I also mixed feta and mozarella cheeses. I have to say the wonderful aroma while it was baking roused even the teenagers out of their rooms! What I love about this recipe is that you can play around with it and it will still be delicious. A definite "taste as you go" cooking experience. Thanks for sharing it. We will make it again!

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Spicy Mama

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 16, 2006

Yum ME! I've made this twice using drained marinated artichokes. Second time I was lazy and just layered the chicken then the artichoke mixture, topped it all off with sauce and cheese before baking. Great dish! Thanks Maggie!

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soupson

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 9, 2005

This recipe was GREAT!! I added some garlic, and reduced the tomatoes, just too much for the stuffing. Next time I will omit the marinara sauce, and just add some more tomatoes to the top. The sauce overpowered all the other great flavors in the stuffing.

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Hillery

Cooking Level: Intermediate

Living In: Caribou, Maine, USA

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Reviewed: Aug. 9, 2005

We really liked this served with pasta. I used shredded mozzarella instead of cubed, which melted really nicely.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 15, 2005

Great recipe, but I agree that it needs a few changes. Add crushed garlic to the mixture...half the tomatoes and peppers, but increase the artichoke. I also added lemon juice to the mixture. Overall a great easy recipe that my guests loved.

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JENNIPFEIFER

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Reviewed: Oct. 25, 2004

I didn't enjoy this recipe one bit. The colors of the stuffing were beautiful together, but once everything was cooked, it turned out to be quite tasteless. The artichoke was completely lost to the tomato. I would not make this again. There was too much filling for the chicken too, so I just ended up sprinkling a lot of it on top of the chicken. My husband agreed that this was a "throw out" recipe

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 21, 2004

This was very good! Only change I made was to cover with some mozzarella and omit the peppers. For marinara, I used the Best Marinara Sauce Yet recipe from this site. Also, served the remaining marinara over spaghetti noodles as a side.

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JILLBEANS

Cooking Level: Intermediate

Living In: Mayfield, Kentucky, USA

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Reviewed: Mar. 4, 2004

5 Star plus. While this was cooking I was ready to write this one off. So wrong. It is a recipe that I would now use for company - it would be a great, easy meal for a shower or girl's get together since it could be cooked 3/4 way and finished before serving. Like others said, use the amt. of ingredients you like best. I did 50-50 canned diced tomato and artichokes, did add a little garlic, used less peppers (diced very small) and the spices (dried). Also used shredded mozzarella since that's what I had (I wouldn't change that). Also I changed from marinara (I didn't want a heavy sauce) and used Emeril's "Kicked Up Tomato" which was light but spicy which was a hit here! I made angel hair pasta and just spooned the light sauce juices over it and ended up slicing the chicken rolls about 1 1/2" thick which made such a beautiful presentation seeing the stuffing in the middle. I was so disappointed that I wasn't having company to see and experience this dish. A salad and some garlic bread would touch it off nicely. Maggie, thanks so much for inventing this!! THIS IS A KEEPER - AND AN INEXPENSIVE DISH!

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Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Feb. 1, 2004

This was a good dish and nice change of pace. I love tomatoes and artichokes, so it definitely appealed to me. The only changes I made were to used canned diced tomatoes (drained) and to leave out the cheese since my son is allergic to dairy. I cut the amount of the artichoke-tomato stuffing down a little and still had a little too much to roll in the breasts, so I just tossed the rest in around the chicken rolls. My husband and I both enjoyed this, but I think it could use a little something (which is why I gave it 4 stars instead of 5) - maybe some garlic or even salt & pepper. I think I'll try adding both next time.

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MELISSA_B

Cooking Level: Expert

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Reviewed: Nov. 27, 2003

I made this once with the vegetables under the chicken & once with them on top. I thought it just came out too watery, maybe because of the juices from the chicken. Perhaps it would be better if it was baked without the marinara sauce. The chicken then could be taken out of the liquid & the marinara could be added just before serving.

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FBA

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Reviewed: Oct. 9, 2003

This is awesome!! Everyone loved it and it's easy to make. I also added feta cheese and it tasted great!!

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KASEY7875

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Reviewed: Oct. 1, 2003

5 STARS!!this was excellent! I added two cloves of garlic while sauteeing 3 tomatoes and canned diced tomatoes(roasted garlic flavor)and added some onion and GREEN bell pepper for color.I also used marinated artichokes which I think gave it extra flavor!Not only was this a colorful,flavorful dish,my husband truly thinks I'm a real chef!

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