Chicken With Peppers And Artichokes Recipe

Ingredients

1

jar (6 oz) Progresso™ marinated artichoke hearts, drained, marinade reserved

1/3

cup dry white wine or chicken broth

4

boneless skinless chicken breasts (about 1 1/4 lb)

2

medium red bell peppers, cut lengthwise into quarters

4

medium green onions, sliced (1/4 cup)

1/4

teaspoon pepper

Preparation

Refrigerate artichokes. In shallow glass or plastic dish, mix reserved marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally.

Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (165°F).

Strain marinade. In 1-quart saucepan, mix marinade, artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.

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