The key flavor of this guest-worthy dish is the marinade from the artichoke hearts. Feel free to add extra veggies such as spinach, zucchini, or yellow squash. Serve over fettuccine or spaghetti noodles.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
320 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place half the artichoke marinade into a large skillet over medium-high heat, and brown the chicken pieces until the liquid has almost evaporated, 8 to 10 minutes. Remove the chicken pieces with a slotted spoon, and place into a 9x13-inch baking dish.
Step 3
Pour the remaining marinade into the same skillet, and cook and stir the onions, garlic, mushrooms, oregano, basil, salt, rosemary, and black pepper until the onions are translucent, 5 to 8 minutes. Mix in diced tomatoes with their juice, tomato sauce, black olives, and chopped artichoke hearts. Stir the sauce well, and pour over the chicken in the baking dish. Cover the dish with foil.
Step 4
Bake the chicken until the sauce is bubbling, about 45 minutes. Uncover, and drizzle the Madeira wine over the dish; top with mozzarella cheese. Return to oven, uncovered, and bake until the cheese is melted, about 10 more minutes.
Ingredients
1 teaspoon salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried rosemary
1 (15 ounce) can tomato sauce
8 ounces shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 (14.5 ounce) can diced tomatoes in juice
½ cup Madeira wine
1 large onion, quartered and sliced
2 large skinless, boneless chicken breast halves - cut into chunks
