Grilled Chicken and Artichokes

Grilled chicken breasts are topped with a cooked mixture of tomatoes, tomato puree, canned artichoke hearts, and onions, seasoned with orange, oregano and bay leaves. It's sprinkled with asiago cheese and baked.

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Ingredients:

• 3 tablespoons olive oil
• 1 1/2 cups onions, diced
• 3 cloves garlic, minced
• 3 1/2 cups diced tomatoes
• 14-ounce can artichoke hearts, drained and sliced
• 1/2 cup tomato puree
• 1/2 cup chicken stock
• 1 orange, juiced
• 1/2 tablespoon grated orange zest
• 1/2 tablespoon paprika
• 1/2 tablespoon dried oregano leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 12, 4- or 5-ounce skinless, boneless chicken breast halves
• 2 ounces olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 6 ounces asiago cheese, grated

Method

Preheat oven to 375 degrees F. Preheat grill to medium-high. In pot over medium-high heat, heat oil. Add onions; saute for 3 minutes. Add garlic; saute until aromatic. Add tomatoes, artichokes, tomato puree, chicken stock, orange juice, orange zest, paprika, oregano, salt, pepper and bay leaves. Bring to boil. Reduce heat. Simmer 10 minutes. Remove bay leaves. Keep warm. Combine chicken, oil, salt and pepper. Toss to coat. Grill chicken 2 to 3 minutes on each side. Transfer to baking dish. Pour sauce over chicken. Sprinkle chicken breast with asiago cheese. Bake 10 to 12 minutes or until internal temperature reaches 160 degrees F.

Notes: Suggestion: Serve with risotto or rice.

Number of servings: 12

Submitted By: chefkp
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