Artichoke My Chicken
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
Yield: 4 Ready in 45 minutes
favorite of 404 people 342 people want to try
Verified by stevemur
|4 Chicken breast halves; boneless, skinless|
|1 tablespoonKosher Salt|
|1 teaspoonGarlic; dried, minced (could sub garlic powder)|
|1 teaspoonRosemary; dried, coarsely ground|
|0.25 teaspoonRed pepper flakes; coarsely ground|
|4 tablespoonButter; melted|
|1 tablespoonLemon juice|
|6 ounceArtichoke hearts; drained, juice reserved|
|1 16-oz canDiced tomatoes; drained|
|0.5 cupBasil; fresh, halved lengthwise|
Artichoke My Chicken Preparation
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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