Artichoke & Tomato Chicken


Yield: 1 serving
Community Recipe from


  • 6 Chicken breasts


  1. Original recipe makes 6 servings
  2. 1/4 cup olive oil
  3. 4 fresh tomatoes, diced
  4. 3 tablespoons chopped fresh basil
  5. 2 tablespoons chopped fresh oregano
  6. 6 artichoke hearts, drained and chopped
  7. 2 red bell peppers, chopped
  8. 1 (8 ounce) package mozzarella cheese, cubed
  9. 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  10. 2 cups marinara sauce
  11. Check All Add to Shopping List
  12. Directions

  13. 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.
  14. 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.
  15. Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
  16. Kitchen-Friendly View
December 2013

This recipe is a personal recipe added by Cindyminturn and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke & Tomato Chicken Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy