"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke and Tomato Chicken Recipe

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This recipe for Artichoke and Tomato Chicken, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna McClure
Added: Wednesday, May 14, 2008


1/4 cup olive oil
2 fresh tomatoes, diced
2 cups canned diced tomatoes
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon minced garlic
6 artichoke hearts, drained and chopped
1 red bell peppers, finely chopped
2 cups sliced mushrooms
1 (8 ounce) package mozzarella cheese, cubed/shredded
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce

Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, garlic, mushrooms, artichoke hearts and red peppers. Cook until just hot, then remove from heat. Transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350. 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. Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. Serve over angel hair pasta.




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