Recipe for...Chicken with Peppers and Artichokes


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chicken with Peppers and Artichokes This recipe is rated : 1 Recipe Ingredients 1 (6 ounce) jar marinated artichoke hearts 1/3 cup white wine or white wine vinegar 4 skinless boneless chicken breast halves (1 pound) 2 medium bell peppers -- each cut lengthwise into fourths 4 medium green onions -- sliced (1/2 cup) 1/4 teaspoon pepper Cooking Procedures Drain marinade from artichoke hearts; reserve marinade. Mix marinade and wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Strain marinade. Mix marinade, artichoke hearts, green onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: t and just before removing from the fire, add the beaten yolks of the eggs. A few heads of boiled asparagus gives it a very good flavor. Mrs. Lewis A. Hicks. BOSTON SOUP 2 cups cold baked beans. 1 cup stewed tomatoes. 2 stalks celery. 1 tblsp. non-wheat flour. 1 small onion. 1 tblsp. oleomargarine. 1 qt. cold water. Salt and pepper. Cut celery in small pieces, slice onion ; add beans and water and allow to simmer half an hour. Rub through a sieve; add strained tomato, oleomargarine an
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