Baked Chicken Mushroom and Artichoke
A simple, healthy dish with the flavor of artichokes!
4 chicken breast halves
1 (6 ounce) jar artichoke hearts
8 ounces mushrooms
1 cup white wine
red wine vinaigrette
1 clove of garlic
Marinate artichoke hearts in red wine vinaigrette overnight, or all day, in the refrigerator.
Preheat oven to 350.
Season chicken breast halves with salt and pepper.
Place skin side up in 9x13-inch baking dish.
Drain artichokes, reserving marinade.
Cut artichokes in half. (Cut tough tips off.)
Slice mushrooms and chop onions.
Top chicken breasts with artichokes, mushrooms, onions, and garlic.
Pour reserved marinade and white wine over chicken breasts.
Cover baking dish with aluminum foil.
Bake until chicken is cooked through. (About 1 hour with foil, 45 minutes without.)
If you have too much red wine vinaigrette left-over, that's ok... The left-over marinade makes a delicious salad dressing!
Last Updated by
on Jun 21, 2002.