Artichoke and Tomato Chicken

Artichoke and Tomato Chicken

97

"This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!"
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Ingredients

1 h 5 m servings 543 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 66.7 g
  • 133%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 817 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Reviews

97
  1. 126 Ratings

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Most helpful positive review

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 to...

Most helpful critical review

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 ...

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 to...

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, fres...

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 fe...

this recipe is delicious, i added mushrooms and extra artiokes and garlic. my husband thinks it is the best chicken he has ever eaten. WONDERFUL RECIPE.and quite easy also

I loved this recipe! I used dry seasonings (adjusting the amounts) because I didn't have fresh and added garlic as others suggested. I omited the pasta sauce because it just wasn't necessary a...

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 ...

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. Th...

Great recipe. I added some fresh spinach, sun dried tomatoes, and colorful bell peppers to the mix before filling the chicken breasts. Served with cheese ravioli. It was fantastic. See my photo.

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 u...