Tomato and Artichoke Chicken Breasts

From: CoreyAnn

On May 10, 2008

From: Palmtreesbend

On Apr 27, 2008

This was good. My family enjoyed it. I wasn't sure if I should drain the artichokes or not, so I did, but reserved the juice. I added some back during cooking. I also set the chicken back on top to absorb some flavor of the sauce and to insure they were cooked all the way through. We are HUGE fans of balsamic vinegar but found that it overpowered this dish, so I would definately suggest using half the amount. I will make it again using the suggestion of adding fresh basil and less balsamic. Thanx for a new dish!

From: justcallmetoni

On Apr 12, 2005

This was really sooo good and really easy to pull together. Had a couple of small tweaks that worked well for me. Though I had tomatoes with roasted garlic, I added an extra clove in while cooking the chicken. Also, beacause I couldn't find tomatoes with Italian spices, I added a teaspoon of my own blend. My biggest tweak was that while the tomatoes and artichokes were simmering with the balsamic vinegar, I let the chicken rest on top where the meat absorbed some of that the sweet acidic balsamic flavor. Next time, I made double the sauce so that there is enough to spoon over pasta. Thanks Jovi!

From: Terri F.

On Oct 29, 2005

This recipe has been at the top of my "make soon" list for a while... so sorry I didn't try it earlier! I added a clove of crushed fresh garlic to the chicken while cooking it, but otherwise followed the recipe exactly. Topped it with freshly shredded parmesan reggiano. It was so delicious, and so easy!! I served it with a salad and warm bread, but next time I will double the sauce and serve it with cooked linguini. jovigirl, thanks for this recipe. I'll be making this one often!