Tomato Basil Artichoke Baked Chicken  Back to Recipes

Paired with Ecco Domani Pinot Grigio



Ingredients
  • 4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
  • salt
  • Italian seasoning (herbal)
  • 1 tablespoon butter
  • 5 artichokes hearts (2/3 of a can), drained
  • 7 large fresh basil leaves, chopped
  • 1 large roma tomato, chopped
  • 2 garlic cloves, minced
  • 1/4 cup grated parmesan cheese
  • 8 oz fresh mozzarella cheese, sliced

Directions
  • Preheat oven to 375 F.
  • Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
  • Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
  • Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
  • Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
  • Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
  • Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.
 

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