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 breasts
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 tomato 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 145 (48%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 106.6mg||33 %|
|Sodium 1137.7mg||39 %|
|Potassium 688.8mg||18 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 6g|
|Protein 29.8g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 299
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