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Chicken with Peppers and Artichokes |
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Serves: 4 Print this Recipe1 (6-ounce) jar marinated artichoke hearts 1/3 cup white wine or white wine vinegar 4 boneless skinless chicken breast halves (1 pound) 2 medium red bell peppers each cut lengthwise into fourths 4 medium green onions, sliced (1/2 cup) 1/4 teaspoon pepper Download Cook'n to get nutional information for this recipe
Drain marinade from artichoke hearts; reserve marinade. Mix marinade and wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Strain marinade. Mix marinade, artichoke hearts, green onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers. 1 Serving: Calories 175 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 65mg; Sodium 200mg; Carbohydrate 8g (Dietary Fiber 3g); Protein 28g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chicken with Peppers and Artichokes is from the Cook'n Healthy & Hearty collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Spicy Grilled Sirloin Beer-Marinated Rump Roast Mop While You Grill Grilling Know-How Orange Salsa Teriyaki Beef Kabobs Ginger-Spice Beef Kabobs Italian Flank Steak Tequila Marinade Balsamic Pork with Mixed-Herb Brush Wild Rice and Almond Stuffing Teriyaki Pork Tenderloins Peppery Teriyaki Marinade Sassy Southwestern Pork Chops Cilantro-Mint Salsa Grilled Southwestern Pork Chops Honey Mustard Pork Chops Caribbean Jerk Pork Chops Chicken-Vegetable Kabobs Honey-Glazed Chicken Grilled Honey-Mustard Chicken Sandwiches Southwestern Grilled Chicken Salad Grilling Tips Teriyaki Chicken Kabobs Grilled Teriyaki Chicken Salad Jamaican Jerk Chicken Salad Curried Grilled Chicken Spicy Caribbean Chicken Greek Turkey Tenderloins Grilled Mahi Mahi with Pineapple Gingered Pineapple Marinade Garlic Rosemary Halibut Grilled Halibut with Tomato-Avocado Salsa Tomato-Avocado Salsa Ginger-Lime-Marinated Swordfish Steaks Strawberry Margarita Swordfish Salmon with Cucumber Relish Cucumber Relis Ginger-Lime Tuna Steaks Spicy Shrimp with Creole Sauce Creole Sauce Veggie Grilling Guide Zesty Lime Steak Margarita Beef with Orange Salsa Deviled Steaks Fiesta Steak Pork Sausages with Apples and Onions Pork Loin Roast with Rosemary Brush Grilling Safely Spicy Peach Chicken Chicken with Peppers and Artichokes Apple-Stuffed Chicken Breasts Grilled Turkey Burgers Dressed to Grill Provençal Fish Kabobs Ginger-Lime Marinade Tarragon Marlin Steaks with Vermouth Honey-Thyme Grilled Shrimp Herbed Seafood Fresh Herb Vegetable Grill Grilled Thai Marinated Summer Squash Skewered Ratatouille |
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