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Grilled chicken taken to "a whole notha level"!
"Very tasty meal. I found recipe sauce to be on dry side. Next time, I will brown chicken first to slightly pre-cook it, allowing to to need less time cooking in sauce. Also, I will probably add some tomatoe sauce and chicken broth to "liquify" the sauce - will work as a gravy over the rice."- bobwahl
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This is a major re-write of this dish that I posted many years ago before I knew what I was doing in the kitchen. I kept the original at the bottom, since I had already posted it under this name on BigOven.
Flatten chicken breasts to an even 3/4 to 1inch thickness. This will help ensure even cooking. Season with a dry rub of the next 4 ingredients.
Prepare your grill to a heat of 350f and place seasoned breasts over direct heat about 7-8 inches from the heating element (grid extender on a Big Green Egg or the second level rack on most other grills). After 5 minutes, flip the breasts.
After another 5 minutes (10 minute mark), flip the breasts again and brush with a mixture of the butter/lemon. Repeat at the 15 minute and 20 minute marks. Remove from heat at 25 minutes total. Tent with foil to keep warm.
Heat a skillet over your grill or stove top. Melt a tablespoon of butter and saute the artichoke hearts for 1-2 minutes. Add the tomatoes, stemmed basil leaf halves, reserved artichoke juice and simmer until starting to reduce, which will take another 3-4 minutes.
Top each chicken piece with some of the tomato, artichoke heart, basil mixture. Garnish with some more basil and shaved peccerino-reggiano cheese if you like.
Sure, you could do this in the kitchen if you wanted to. But why would you want to when you can do it on the grill?
As I originally wrote it years ago:
1 tblspoons butter
6 ounce artichoke hearts
1 can tomato
1 teaspoon garlic
4 ea skinless boneless chicken br
black pepper to taste
Drain tomatoes & artichoke hearts, reserving juice.
Melt butter in skillet over medium heat and saute artichoke hearts for 2 minutes. Add tomatoes and garlic and saute 1 minute. Add the reserved tomatoe and artichoke heart juice. Heat to a boil and simmer 5 minutes.
Rub chicken on both sides with pepper. Add to sauce and cook about 10 minutes per side until 165 internal.
Serve over rice.
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herbgrower 1 weeks agoExcellent recipe. I grilled the chicken on the stovetop with a grill pan. Very moist. Super easy recipe.
Diontrell 6 months agoI made this dish,but added a tad bit of oregano to my chicken and it became quite tasty!
sarahbaker2 1 year ago
MCar16 1 year agoI made this recipe for dinner tonight. It was super easy & a light meal for summer. I served it with salad & French bread but it would be great over rice. I will be making this again.
Mandafish 1 year agoAltered it slightly as cut the chicken into medallions and cooked on the BBQ.. Was excellent!
Gilliali 2 years agoFantastic. Next time will use less salt
ChefFiegel 3 years agoMy husband keeps asking me about a meal he loved & when was I going to make it again. It was this. He loves food, but rarely is he so insistant about 'when can we have that again?'
Erincolbert 3 years agoWasn't able to grill the chicken, but the skillet did just fine.
DieselLovin1 3 years agoThis was great! I made it for my boyfriend and his family and they loved it! Thank you!
LegacyChef 3 years agoThis was very easy to prepare and it had a lot of flavor. The family enjoyed it. I made couple of twists but nothing to write about.
Nltg 3 years agoThis was really good with leftover turkey, and with pork loin cuts as well. Kids really liked it too.
swibirun 4 years ago[I made edits to this recipe.]
bobwahl 8 years agoVery tasty meal. I found recipe sauce to be on dry side. Next time, I will brown chicken first to slightly pre-cook it, allowing to to need less time cooking in sauce. Also, I will probably add some tomatoe sauce and chicken broth to 'liquify' the sauce - will work as a gravy over the rice.
swibirun 8 years ago[I posted this recipe.]