"May the words of my mouth and the meditation of my heart be pleasing to you oh Lord, my Rock and my Redeemer. " Psalm 19:14

Tuesday, August 30, 2011

Italian Chicken

A few posts ago, I brought you Fiesta Chicken. Today, I created Italian Chicken. I know, my recipe titles are so original! The preparation of this Italian dish is very similar to it's mexican version, meaning, it's very simple to prepare. Throw everything in the dish, cook your noodles, and serve. {The noodles I used really are GREEN!}

Photobucket

Core and chop about 4-5 roma tomatoes. {I'm sorry if you're a "tomater-hater"... you're probably disgusted by all my recipes!} Just know you're reeeeally missing out!

Photobucket

Thinly slice two cloves of garlic.
Drain a small jar of artichoke hearts.
Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.

Photobucket

Photobucket

Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done. 

Photobucket

Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.

Photobucket

When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.

Photobucket

Serve over whatever pasta you love and ENJOY. 

I know I did!

**If you would like a printable version of this recipe, send me an email (jcw2709@gmail.com) and I will get it to you!**

293 comments:

  1. that looks DELICIOUS!!! thanks for the recipe! p.s. - I tagged you for something on my blog!

    ReplyDelete
  2. This looks so good! I love easy and fresh recipes that don't involve "cream of..." soups.

    ReplyDelete
  3. Can you please tell me how many minutes is "almost done"

    ReplyDelete
    Replies
    1. Haha yes... I need to be more specific sometimes! To me, "almost done" means that they're still very lightly pink. The amount of time they bake depends on the size of the breasts so check on them after about 40 minutes or so. I really hope this helps. Enjoy!

      Delete
    2. I love this is made my whole house smell like I was in Italy and it was delicious

      Delete
  4. yum!! definitely making this

    ReplyDelete
  5. a question; Perrins sauce is S & P? I'm from Spain, thank you very much

    ReplyDelete
  6. Looks good, I working on making a veggie version.

    ReplyDelete
  7. Are those marinated artichoke hearts or plain?

    ReplyDelete
    Replies
    1. I used plain but marinated would work fine too. The marinated artichokes have more flavor but can sometimes be overpowering. It all depends on what you prefer. Hope you enjoy!

      Delete
  8. The finished product photo is positively mouth-watering! I'll be giving this a try - thanks.

    ReplyDelete
  9. did it yesterday, and it was delicious, or as we say here, great, I have triumphed, a dinner to say goodbye to summer, my guests very happy, THANKS!!

    ReplyDelete
    Replies
    1. Yay Roberto! I'm so glad y'all enjoyed the recipe.

      Delete
  10. Do you have a printable version and a list of ingredients needed before we jump into the directions? The pics are great but eat up so much ink !

    ReplyDelete
    Replies
    1. Hey Cynthia! I would be glad to give you a printable version via email if you'd like... I'm not sure how to do the recipe "printables" like other blogs do... I need to get to work on that! Just email me your address and I will send you one!

      Delete
    2. Good recipe, to print it without the pics, just copy the written part and paste it.

      Delete
  11. Gonna try this dish this week. Sounds so yummy and oh sooo easy.
    Thank you so much for your creativity.

    ReplyDelete
  12. Made this today and it was delicious!!! Sooooooooo easy!!!! Just don't tell the hubby.....he thinks I spent the whole day in the kitchen!!! LOL

    ReplyDelete
  13. what can you use instead of artichoke hearts? I do not like them.

    ReplyDelete
    Replies
    1. Hmmm... Let's see... What about canellini beans? Or heart of palm? (They taste similar to artichokes but have a different texture) Asparagus would be good... I'll let you know if I can think of anything else!

      Delete
    2. Zucchini? Or would that make it too wet?

      Delete
    3. Zucchini would be delicious!

      Delete
    4. I replaced the artichokes with banana pepper rings and it was fantastic! Gave it wonderful flavor!

      Delete
  14. What did you put on your noodles, anything? Sauce? Olive oil? Seasoning? Thanks

    ReplyDelete
    Replies
    1. I always generously salt the cooking water and I usually toss them with a few tablespoons of olive oil to keep them from sticking. The cooked tomatoes give off a lot of juice that coats the noodles too... a little extra marinara sauce would be good too!

      Delete
  15. Fabulous chicken !! I actually added fresh mushrooms to the tomato mixture and served it with rice./ Beautiful!

    ReplyDelete
  16. Looks good. May be helpful for you to add a time range, versus "almost done".

    ReplyDelete
  17. :) Do you think this would freeze well? My college aged daughter pinned this on pinterest and I'd like to make it for her... but I need to freeze it. It looks YUM!

    ReplyDelete
    Replies
    1. Aw! Well I've never frozen it before but it should be fine... I might just leave off the cheese and definitely the basil until she heats it up herself. If she has an oven, I would just say to heat it through, sprinkle the cheese on top, broil until golden brown and then throw the chopped basil on top. Hope this is helpful!

      Delete
  18. This. Is. FABULOUS. Made it tonight. LOVE!!!

    ReplyDelete
  19. Hope to make this for leadership training at church Sunday. Thanks!

    ReplyDelete
  20. I'm making this for dinner tonight and I goofed on something...I put the cheese on the raw chicken and then put it in the oven, then came back to read the recipe and saw I was supposed to put the cheese on at the (almost) end. I pulled the cheese off and set it aside for later, but now it's touched the raw chicken. If I put the cheese on towards the end, will the bacteria be baked off the cheese from the aforementioned raw chicken? I just don't want to give my family salmonella (but it would be entirely my fault if I did!) Fingers crossed I pull it off.... :) If you happen to read this and have any advice for me, I'll be checking back! :) Thank you!

    ReplyDelete
    Replies
    1. Oh no Julia!! I'm just now reading this! I would say-when it comes to food poisoning- that it's better to be safe than sorry... but if you did put the cheese back on there the "broil time" should have killed most of the bacteria... I would assume... Let me know how it turned out- the meal and your stomachs!

      Delete
  21. This was delicious! I made it for my family tonight and my 4 year old picky eater loved it! My 6 year old asked for seconds! I baked this for 35 minutes added the cheese and baked for an additional 5 minutes. Thanks for the recipe!

    ReplyDelete
  22. I'm trying and so far so gOod :) Just one tiny problem My oven goes up to 220 degrées and the recipe ays 350 Is it a conversion matter (european degrees ? Thank U :)

    ReplyDelete
  23. Found the answer on my own ;)Saved the chicken just in time and it's fabulous !!! Congrats ! :D
    Degrees Converter
    Fahrenheit/Celsius
    225 110
    250 120/130
    275 140
    300 150
    325 160/170
    350 180
    375 190
    400 200
    425 220
    450 230
    475 240

    ReplyDelete
    Replies
    1. Oh good! So glad you figured it out... I'm clueless when it comes to conversions! So glad you enjoyed the dish!

      Delete
    2. Me and my kids both enjoyed it... And they even ate the vegetables hahaha.. Gonna keep on coming for new stuff :) Greetings from Paris

      Delete
  24. This comment has been removed by the author.

    ReplyDelete
  25. I made this tonight. It was delicious! I did without the flour and sugar and added a little onion. Very tasty!

    ReplyDelete
  26. Could you also send me a printable receipe version!!! Thanks can't wait to try!!!!

    ReplyDelete
    Replies
    1. Shoot me an email (jcw2709a2gmail.com) and I will get it to you!

      Delete
  27. How can you print this??

    ReplyDelete
    Replies
    1. GOOD QUESTION , HOW CAN WE PRINT THESE RECIPES OUT????

      Delete
    2. Shoot me an email (jcw2709@gmail.com) and I'll get it to you!

      Delete
    3. i sent an email to this address, but it bounced back!

      Delete
  28. I made this last night for my family. So yummy. My 4yr old won't eat the artichoke hearts so I used the cannellini beans as a sub. Yum!!!! The chicken was moist and the cheese was a nice finish. I can't say enough about the physical appeal of this dish. Definitely a winner in my house. Thanks for the amazing idea. :)

    ReplyDelete
  29. Cannelini beans plus the tomatoes and artichokes would be a nice way to get healthier carbs as opposed to just noodles.... Great idea!!! :)

    ReplyDelete
  30. I made this last night, just looking to try something different. When my husband walked in the door he said it smelled like Olive Garden in our house. He also said it was probably one of the best things I've ever made (and I love to cook all the time so this must have really been good!) I will definitely be making this many more times, thanks for sharing!

    ReplyDelete
    Replies
    1. My family said this recipe is a KEEPER. We'll definitely be having this more often. Thank you so much for sharing.

      Delete
  31. I am going to give this a try tonight, I am trying to make new things before my hubby deploys (US Navy) he gets really tired of the ship life food..lol..

    ReplyDelete
  32. Can one use fredh artichokes?

    ReplyDelete
    Replies
    1. Sure! I assume the artichokes in a can or a jar have been "prepared" to some extent, so if you prepare your fresh artichokes to the same likeness as the jarred/canned ones, you should be good. Hope that works!

      Delete
  33. I LOVED the tomato/artichoke heart mixture. However, the chicken was a bit bland. I wonder if it was because the breasts were fairly large. Will definitely make again, maybe cutting the chicken into bite sized pieces instead. Thanks for helping me figure out what to make for dinner the other night! Yum!

    ReplyDelete
    Replies
    1. I'm glad you liked it for the most part! Cutting the chicken up will definitely help with flavor because that way the tomato/artichoke mixture will have more "surface area" to coat. Hope the chicken's better next time!

      Delete
  34. I made this last week and it was delicious! I did add a chopped onion because I put onions in almost everything and skipped the sugar & flour. It was really easy and my kids loved it.

    ReplyDelete
  35. Thanks for the inspiration! I made this tonight and it was absolutely delicious!!

    http://tonightforsupper.blogspot.com/2012/09/september-17-italian-chicken.html

    ReplyDelete
  36. Made this and it was delish! I made a few adjustments to our taste. I marinaded the chicken breasts in homemade pesto and added lemon juice and crushed red pepper to the mixture. I also added a little lemon juice to the pasta. Turned out great! Thanks for the recipe!

    ReplyDelete
  37. I just made this tonight. My three little girls ate it up! It's difficult to find something that they all like. It's easy, healthy, and something I will be making often. Thank you!

    ReplyDelete
  38. This sounds delicious! Can you please email me a printable version? blueideharlow@yahoo.com. Thank you! :)

    ReplyDelete
  39. Hi, I just learned how to add printable card to my blog by looking at these instructions! Worked like a charm! I am really just using my blog to let my friends see my recipes -- check out this blog to get your recipe printables! It was pretty easy

    http://www.stonegableblog.com/2011/07/how-to-make-printable-recipes-for-your.html

    ReplyDelete
    Replies
    1. Oh my word thank you! When I have time I'm going to use this. I am truly flattered by all the emails but they're wearing me out! haha Thanks again.

      Delete
  40. My kids love this dish. Thanks for sharing the recipe. Ming

    ReplyDelete
  41. I go to printfriendly.com and paste the link of pages that don't have "printable" recipes on them. The plus-side is that it allows you to remove parts of the page that you don't need to print; the down-side is that it doesn't allow you to shrink photos that you may want to include (but don't need SO big for your print-out), and it sometimes removes important information by mistake so you need to double-check your print-out to make sure you have everything you need.

    I LOVE how delicious this recipe looks, and I'm glad I saw it before heading out to do my shopping today!

    ReplyDelete
  42. Morning, Can you send me an email for this recipe? Looks delicious.....jabjg@hotmail.com

    ReplyDelete
  43. This dish was absolutely AMAZING!! I couldn't stop saying that the whole time I ate this! I did mess up and added the cheese from the very beginning but it ended up tasting great anyway. I'm thinking the flavors from the melted cheese added some more flavor to the dish. Love how simple it is too! Definitely a keeper!! :)

    ReplyDelete
  44. This recipe was easy to make and VERY GOOD! Thank you!

    ReplyDelete
  45. I made this tonight and WOWZA!!!!! It was delicious!!!! Everyone in my house LOVED it!!! I will definitely be making that again

    ReplyDelete
  46. Made these earlier this week. I love vegetables (esp tomatoes ha ha) and my mom had some and she said this is a keeper. Chicken was so juicy. I am diabetic so I opted out of the sugar. Either I love recipes like this that are not only easy to make on a week night but are soooo delicious. Will make again!

    ReplyDelete
  47. I never cooked w/artichoke hearts before. This is pretty tasty! I added just a little bit of chopped mushroom and a little red onion only cuz I had it. I used Fettucine noodles and I think I'll use something a little lighter next time. Thanx for the recipe!

    ReplyDelete
  48. I assume S & P means salt and pepper?

    ReplyDelete
  49. Yes, I just have to self cut and paste these unprintable recipes...rather a pain, but this looks delish..so I did.

    ReplyDelete
    Replies
    1. Send me an email and I can get you the printable version! jcw2709@gmail.com

      Delete
  50. I don't usually comment on recipes I find online, but I made this last night and it was DELICIOUS. Very simple, colorful, and very tasty! I added an orange and a red bell pepper,onion, and a little sage and oregano (to make it more "Italian") This will definitely be in heavy rotation, thank you so much for this awesome recipe!

    ReplyDelete
  51. im making this tonight to impress my boyfriend, so excited !

    ReplyDelete
  52. So glad I found this on Pinterest. This looks so yummmmy! Cant wait to put this on the menu for next week. Will be sending you an email for a copy of the recipe.

    THANKS

    ReplyDelete
  53. It's in the oven now!!!! Can't wait for the hubby to try this! Thanks for sharing!

    ReplyDelete
  54. I love the look of this chicken. A while back I did some Northern Italian Style Braised Chicken Thighs. They were delicious.

    It's 6:35am and my mouth is watering just reading your recipe. Thanks for sharing.

    ReplyDelete
  55. THANK YOU! I am just getting in to cooking and tried this recipe today. My husband is Sicilian and a phenomenal chef so I was very nervous about what he would think, but it was a success! He LOVED it! Thank you so much for your easy step by step instructions and pictures to go along with it. Made it very helpful and easy to follow.

    ReplyDelete
  56. HOW MANY PIECES OF CHICKEN DO YOU USE?

    ReplyDelete
    Replies
    1. I use 5-7 usually. If you would like more details, email me and I'll send you the printable!

      Delete
  57. I'm newer with cooking , about how long do you bake it and do you keep it covered with a top or tin foil or uncovered ? Thanks!

    ReplyDelete
    Replies
    1. If your chicken breasts look to be the same size as mine in the pictures, they will take about 50 min-1hr. If you need more details, email me and I'll send you the printable!

      Delete
    2. Oh, and most of the time I cover it with foil while it's baking and then take off the foil when I'm broiling the cheese.

      Delete
  58. Made this tonight for dinner and it was delish! Just posted on my facebook page for others to make...I ended up using a can of diced tomatoes because I didn't have any fresh on hand and also added mushrooms, turned out amazing! no need for pasta even so low carb too...keep the easy, delicious recipes coming!

    ReplyDelete
  59. Second time making these tonight and each time it has been amazing. Cooking in the various flavors gives it amazing taste and makes the chicken soooooooooo juicy. I love that it tastes few ingredients to make a delicious and healthy dinner! Will be making more and more.

    ReplyDelete
  60. This looks wonderfull! Will you send me the printable recipe so I can make soon? Thanks!

    caslee53@hotmail.com

    ReplyDelete
  61. I just made this tonight and it was one of the best new recipes I've tried in a while! Sooo easy and so delish! Thanks!

    ReplyDelete
  62. Found this recipe on Pinterest, it was delicious, so easy to make too!! Next time I plan to omit the chicken and wilt fresh spinach leaves over the top and make it a vegetarian dish for Meatless Mondays. Thanks for the great recipe!!

    ReplyDelete
  63. Do you have a Pinterest account?

    ReplyDelete
    Replies
    1. Yes! You can find me under Jill Weatherford.

      Delete
  64. Can you make this in the crock pot?

    ReplyDelete
    Replies
    1. I've actually never tried, but I think it would work well. The cheese on top wouldn't broil as well but the tomato mixture and chicken would be delicious.

      Delete
  65. hmmm I wish I was a fan of cooked tomatoes, I prefer to eat them cold. This looks YUMMY but I would omitt the tomatoes and replace then with zucchini or another veggir, as MUCH as I hate saying that because I love tomatoes.

    ReplyDelete
  66. Made this tonight BUT I must have been looking at 2 different recipes and got them mixed up, the only thing differently I did was put in a can (juice and all) of fired roasted tomatoes and garlic. It came out great!!!!! served it over Rigatoni. Definately a keeping, goof and all.

    ReplyDelete
  67. Is it ok if you don't broil at the end?? I love this recipe, just don't have a good broiler in my oven....Do you think this would go well in a crock pot????

    ReplyDelete
    Replies
    1. It's ok if you don't broil at the end just as long as the cheese gets melted! Also, I think this would probably make a great crockpot meal.

      Delete
  68. Can you please post the whole recipe? I emailed you but didnt hear back so maybe it went to your spam? Thanks!

    ReplyDelete
  69. Has anyone tried this with boneless skinless thighs? I wonder if it would still be ok. I supposed I could always go to the store and get some breasts but wanted to work with what I had.

    ReplyDelete
  70. Hi there - I am dying to make this! I can't seem to access your email, so could you please send me the printer friendly version to tc2183@yahoo.com?

    Thanks so much!

    ReplyDelete
  71. Hi Jill,
    I'm making this recipie for supper tonight. Not sure how the family will like the artichokes, but I love them so I'm not telliong. It looks fabulous. Thanks for sharing. Please send a printable version to me at JonFox48@Aol.com when you get a chance, so I can be sure I got all the details correct. Lots of great suggestions in the comments.

    ReplyDelete
  72. I can't wait to try this recipe, even with "tomato-haters" in my house. I might cook in 2 pans so I can add the tomatoes to my share!

    ReplyDelete
  73. THANK YOU for this recipe! This was the best recipe I've found yet on Pinterest. And pretty healthy too! I made this for my two teenaged boys, husband and myself. Everyone loved it! I served it over Dreamfields carb-friendly linguine. It was a hit. Although it was just perfect as written (I used extra artichokes) I'm planning on adding a bit of crushed red pepper flakes next time for a little kick. This will be made regularly in our home. Again, THANK YOU!

    ReplyDelete
  74. I tried emailing but it told me it was a bad email address. I would love the recipe! Cindyb67@gmail.com. Also, do you bake covered or uncovered?

    ReplyDelete
  75. Hello! I just want to comment about the dish!

    I made this a few days ago because it looked and sounded delicious! I served it over a bed of linguine and a glass of wine for the adults.

    My husband and I always rate new dishes on a scale of 1-10 in order to decide how we add them into our normal meal routine. After eating, my husband rated this as a 15!!!! He even commented that he'd prefer to eat this to spaghetti any day. I have a two year old little boy who ate this meal like a champ!

    The only advise that I would give is when using marinated artichoke hearts cut down on the salt. It was good but a little over powering, especially when warmed up as leftovers the following day.

    Thanks for the post! LOVED, LOVED, LOVED THIS!

    ReplyDelete
    Replies
    1. Wow! Thank you Candice. I agree on the marinated artichokes... they are intense! So glad it was a hit!

      Delete
  76. Made this tonight. My husband walks back in the kitchen with a licked clean plate and says (with the hugest smirk on his face). "I hated it, don't ever make it again". LOL He kept from getting seconds because he was looking forward to take it to work tomorrow as leftovers. I made it exactly as directed, just with no basil because I didn't pick up fresh. Will try that next time. I used a can of artichoke hearts and 5 roma tomatoes. Definte keeper!!

    ReplyDelete
  77. This is a new family fave! Thanks for sharing!!!

    ReplyDelete
  78. Made this for dinner tonight this was super good!

    ReplyDelete
  79. I made this a few weeks ago and we loved it, thank you! Making it again tonight for visiting family. :-)

    ReplyDelete
  80. Made this tonight and it was wonderful! Thank you for sharing!

    ReplyDelete
  81. I'll be making this tomorrow night for dinner - looking forward to it as it looks so delicious! I'd love it if you e-mailed me the recipe: b_aldous@hotmail.com. I tried e-mailing you, but it didn't work.

    Thanks!

    ReplyDelete
  82. Wow, My mouth is watering just reading this recipe and I have already had dinner.

    Thank you so much for sharing. I look forward to making this.

    Jeff

    ReplyDelete
  83. Can I get a copy of the recipe? I plan to make this, this week...I am adding fresh spinach to it cause we like spinach :) thanks! danandmelwatt@yahoo.com

    ReplyDelete
  84. I made this tonight and have got to say, this is a wonderfully E-A-S-Y recipe to make for your family after a full day of work!! And better yet... DELICIOUS!!!! Smells fantastic, beautiful presentation. I followed your recipe and only alterations were that I drizzled balsamic vinegar over the chicken breasts before I place them in the oven...and i used some fresh spinach along with the fresh basil!!I love to cook and try new recipes for my husband and 4 boys. I have been recently quite disappointed with other recipes I have found and tried (sometimes more than once with some tweaking) and leary of trying much more that I have repinned..Thank you!!! My husband and boys thank you too!!!! :)

    ReplyDelete
    Replies
    1. That is SO good to hear! And balsamic vinegar on top sounds wonderful. I'm gonna have to try that!

      Delete
  85. Would love a copy too... themurphys@gmail.com

    Thanks!

    ReplyDelete
  86. I made this last week for my man and forgot the artichoke hearts which see his fave but it was the best chicken I've made yet! I added some extra spices like parsley and oregano. This is a delicious idea! Thanks for sharing!& the almost done was like ten minutes for me.

    ReplyDelete
  87. i made this today using marinated artichoke hearts & omitted the evoo and it was fabulous! so easy & so flavorful, thanks for sharing!

    ReplyDelete
  88. Made this tonight, and hubby and I loved the aroma and the flavors, just didn't care for the texture of the artichokes. Has anyone found a good substitution for them? If it were just me I'd sub in zucchini, asparagus, or mushrooms...unfortunately hubby doesn't like any of the three. This was such a great dish otherwise and I really want to make it again. Any suggestions would be appreciated!

    ReplyDelete
    Replies
    1. I think canellini beans are great in this dish!

      Delete
  89. can I please get a printable version? I emailed you, but the email bounced back!

    ReplyDelete
  90. Just made this for lunch - DELICIOUS. Thank you, Pinterest!

    ReplyDelete
  91. would love to make this, can you send me a copy of the recipe, trina1379@hotmail.com

    thanks!

    ReplyDelete
  92. Just made this tonight for dinner - one of the best recipes I've made in a long time - I'll be blogging about it next week! www.thefoodhussy.com

    ReplyDelete
  93. I randomly clicked on this link on the food section in Pinterest. Your pic looked familiar, turns out you are my sorority sis! Small world!
    Going to try this recipe tomorrow night :)

    ReplyDelete
  94. YUM!!! I am goona try it next week! I am famous for being a bad cook so I might jsut put my hubby to work :) Can't wait though!!! Thanks for sharing!

    ReplyDelete
  95. P.S. I love that verse you have on your header too :)

    ReplyDelete
  96. I would love to make this as well, pls e-mail to me at psoffarelli@aol.com. thank you

    ReplyDelete
  97. My husband and I LOVE this dish! We cut up the chicken into cubes before cooking just to make it easier to serve, and I also add fresh white mushrooms (quartered) because we are mushroom freaks. Love, love, love - thanks for the idea!

    ReplyDelete
  98. Made this last night! It was delicious. We put it over spaghetti squash instead of pasta. Awesome!

    ReplyDelete
  99. I made this tonight and my husband said it taste like a dish from (Olive Garden)Very delicious.. I had made olive oil garlic pesto I had in my freezer. I used that to season chicken. I did everything else as you said, maybe extra few tomato's. served over fettuccine noodles. Its on my keep receipts. Sent some to my daughters family she has two kids that are so not into food. waiting to hear how they liked it.

    Diane A

    ReplyDelete
  100. Can I have this recipe? euphemiablog@gmail.com

    ReplyDelete
  101. I found you via Pinterest and tried this recipe last night. It was easy and AMAZINGLY delicious. Thank you so much for sharing. :D

    If you wouldn't mind emailing it to me, too, that'd be much appreciated. Thank you!

    Corryn
    corryndavis at gmail dot com

    ReplyDelete
  102. Ready to go in the oven in a few hrs., but I did add a small chopped onion, chopped 1-Orange/1-Gold Bell Peppes & some italian spice(s) to the chicken. Also, since I'm not a tomato fan(but still bought the Roma tomatoes to use), I did buy a can of Red Gold(brand name)tomato sauce to spread over the chicken mixture.

    Have you spread any sauce over the chicken before(ie. Marinara, sphaghetti sauce, tomato sauce etc; etc.), besides just using S&P(salt/pepper)before baking? I'm just wondering how diff. it is.

    I did buy a jar of Prego's(NEW!)Creamy Vodka sauce to use w/the Linguine noodles(for those that don't care for chicken.

    ReplyDelete
    Replies
    1. Yum! The onion and peppers sound great. Sometimes I like to add a can of tomato sauce/spaghetti sauce to give it a little more "juice".

      Delete
  103. I am making this tonight and I made a slight adjustment. Since I will be serving it with Penne pasta (and we like it wet) instead of the fresh Roma tomatoes, I used Hunts chopped tomatoes with oregano, basil and garlic. I used 2 cans with the juice as well as 2 jars of marinated artichoke hearts. I added the flour so it thickens slightly but it should give me PLENTY of liquid to put over the pasta. If it's as good as it tastes before I put it over the chicken we're going to have a keeper! Thanks :)

    ReplyDelete
  104. Update...made it as I said above and it was a 10 out of 10! Absolutely delicious. I poured some of the sauce out before I put the cheese on because I got lots of juice :) It was great over penne pasta!!

    ReplyDelete
    Replies
    1. Yes, it does produce a lot of juice! So glad it was a hit!

      Delete
  105. I've made this several times now and it is fabulous! I have made a few alterations but only in presentation not ingredients. I chop everything into bite size prices (even the raw chicken), mix it all together and put in baking dish. I bake it for 40-45 mins at 350. Then about 10 mins before the chicken is done I start my penned noodles. I mix the chicken and cooked noodles all together and layer in a deep baking dish with the mozzerella cheese (alternating layers of course). Thank you for a great recipient!

    ReplyDelete
  106. We just had this for dinner and omg this is amazing! I don't like artichokes but they gave the whole thing an awesome taste! We gonna do that again!

    ReplyDelete
  107. I saw this recipe on Pinterest, and we decided to try it. We have never had artichokes before today, so this was a whole new thing for us. I followed the recipe but I used a whole bulb of garlic (we love garlic in my house, you can never have enough), and I used my crusher and crushed the garlic. It was amazing. It will become a go to meal as it is really simple to make. Thank you for the great idea, I will have to try more of your meals.

    ReplyDelete
  108. Can I please have the recipe emailed to me? Sarahmellwood@yahoo.com. Thanks!

    ReplyDelete
  109. Do you think you could prepare this a day before cooking it.

    ReplyDelete
  110. Nothing left but an empty pan, lady! Delicious!

    ReplyDelete
  111. This comment has been removed by a blog administrator.

    ReplyDelete
  112. This comment has been removed by a blog administrator.

    ReplyDelete
  113. This comment has been removed by a blog administrator.

    ReplyDelete
  114. fabulous recipe! thanku!! i added some big chunks of fresh onion to the artichoke mixture and it turned out to be an amazing addition to an already amazing dish!

    ReplyDelete
  115. dana74778@gmail.com Yes I would love a copy! Thankyou Dana

    ReplyDelete
  116. Very nice! I added a few sundried tomatoes with some of the oil from those instead of the EVOO. Great dish-thank you!!!!

    ReplyDelete
  117. I just found this dish on Pinterest, and I'm so glad it led me to your blog! You have such wonderful dishes. I'm your newest follower!

    ReplyDelete
  118. I too found this on Pinterest. I have a yearly bucket list and on
    2013's list is to cook/bake one new thing each month and I would like to make this as well as link up to your blog for the recipe. Would you mind if I did that?

    http://itypecrazyfast.wordpress.com/

    gina

    ReplyDelete
  119. This comment has been removed by the author.

    ReplyDelete
  120. Can you please send me the printable version of this recipe? Thanks! AlliEvans819@yahoo.com

    ReplyDelete
  121. What a yummy recipe! I love that you can throw in everything together ...very easy and quick! A couple additions I made: bunch of asparagus, ~2 tablespoons of capers, 2 shallots. Love it! Thank you!

    ReplyDelete
  122. Can you please email me a printable version of this recipe to jessnmc@yahoo.com? Thank you!! I can't waiy to try this!!!

    ReplyDelete
  123. Your pictures are great...makes me want to try it!! :-)

    ReplyDelete
  124. saw this on pinterest-looks ah-mazing! And what an interesting tip about the flour. Can't wait to try this recipe

    ReplyDelete
  125. Made this for my husband and me tonight. We loved it! Thanks so much for sending the printable receipe. Definitely going to put it in our regular meal rotation.

    ReplyDelete
  126. I made this for supper last night, and it was so good. I used a 15 oz tin of diced tomatoes instead of the roma's, cause that's what I had. I didn't have fresh basil, so used 1 tablespoon of dried, and then used a tablespoon of oregano as well. Mixed it all together with the flour, sugar, minced garlic, artichokes and a couple sprinkles of crushed red peppers. Added the boneless skinless chicken thighs, cause I like them better and that's what I had. Covered it, baked it, but forget how long...took it out when it was pretty much done, topped with mozza, and served with rice. SO GOOD. We are having it as left over tonight and I can't wait. Thank you for the recipie. It will be a regular for sure!!

    ReplyDelete
  127. This was very good! Thank you for sharing :-)

    ReplyDelete
  128. Would like to try this recipe but I have one question. I see that you used a glass pyrex dish. Can you put this type of dish under a broiler?

    ReplyDelete
    Replies
    1. Well, I put mine in under the broiler every now and then and they are still holding up fine so I assume it's ok!

      Delete
  129. Its in the oven now...I added Capers, Hearts of Palm, olives...lots of garlic....with what was directed....serving over angel hair with a touch of home made red.....THANKS!

    ReplyDelete
  130. I'm the student blogger for my college Rec Center (Marshall University). I tried this out for our "Manic Monday" recipe section. It is delicious! Thanks for posting!

    ReplyDelete
  131. Stopping by from Pinterest...thanks for sharing!!

    ReplyDelete
  132. Delicious!! I used 2 cans of diced tomatoes, added onion, & parsley. This recipe is definitely a keeper. :)

    ReplyDelete
  133. Made this for dinner tonight, ripped up spinach around the chicken then added the rest minus the basil. We loved it. My husband said it was incredible and that he loves Pinterest (I've never cooked so much since it!) Thank you for sharing!

    ReplyDelete
  134. Can you send me a printable version, looks good.

    ReplyDelete
  135. Made this tonite except I used thighs instead of breast. Yummy! Served with garlic spagetti

    ReplyDelete
  136. I've made this twice now and it never disappoints! Going to a cabin this weekend with my husband and another couple, good friends of ours and I plan on making this for Sunday dinner. I like to serve it with cavatapi pasta. Thank you so much for sharing!

    ReplyDelete
  137. I LOVE LOVE basil and this recipe sounds delicious! Including it in my meal plan this week! Thanks so much!

    ReplyDelete
  138. Loved this!!! I added mushrooms, delicious!!

    ReplyDelete
  139. This was great! Added marinated artichokes and some italian seasoning. Served with spag squash.

    ReplyDelete
  140. I loved the simplicity of it! The fresh ingredients and taste are delishous ! My company loved it snd so did we! I printed it and now it's in my recipe book! Thanks for sharing :)

    ReplyDelete
  141. Great recipe!!! Does not need any adjustments! Thank you.

    ReplyDelete
  142. Absolutely delish!! Thanks for a great recipe. We will be featuring you on our blog in the next few days. xoxo
    iheartfoodandsocanyou.blogspot.com

    ReplyDelete
  143. Looks delicious!! We are trying to eat healthy, and I need a couple of new chicken recipes.

    ReplyDelete
  144. Got this recipie from Pintrest and made this last night for company. I used Splenda instead of sugar but that is the only change I made. This was a nice low carb dish for me. I served it over pasta for the guests and I had it with sauteed mushrooms.

    This was a fantastic, simple meal and everyone loved it. I will be making it often, Thanks!

    ReplyDelete
  145. do you take the seeds out of the tomatoes

    ReplyDelete
    Replies
    1. Sometimes I do, sometimes I don't. The seeds make it a little more "juicy" but that's all.

      Delete
  146. We had this for dinner tonight. I made it with zucchini instead of the artichokes, and forgot the garlic. It was so yummy, and will be even better when I remember the garlic next time!

    ReplyDelete
    Replies
    1. Im sending u my email address from my email account, I don't want my information out there, but I really want this recipe!!!! I hope u will send it to me.

      Delete
    2. Im sending u my email address from my email account, I don't want my information out there, but I really want this recipe!!!! I hope u will send it to me.

      Delete
  147. Do you think using roasted red bell peppers would work instead of artichoke hearts?

    ReplyDelete
    Replies
    1. Yes! Roasted red peppers would be delicious!

      Delete
  148. Made this last night .... sooo yummy!! Thanks for sharing!!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...