Grilled Chicken With Peppers And Artichokes Recipes

Steps:

• 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.

Steps:

• Drain marinade from artichoke hearts; cover and refrigerate artichokes. Mix marinade and wine in shallow glass or plastic dish. Add chicken and bell pepper, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
• 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. Heat marinade, artichoke hearts, onions and pepper to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

Steps:

• Whisk together the garlic and juice of 1 1/2 of the lemons in a small bowl. Let stand for 5 minutes to mellow the garlic flavor. Whisk in the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Bring a large pot of salted water to a boil and prepare an ice bath. Squeeze the juice from the remaining lemon half into the boiling water and add the rind to the water. Add the artichokes and cook until the centers are tender when pierced with a knife, about 8 minutes. Shock the artichokes in the ice bath, remove from the water and pat dry.
• Heat a grill pan over medium-high heat.
• In a large bowl, toss the artichokes with about 1/4 cup of the dressing. Place the artichokes on the grill pan and cook until grill-marked, 3 to 4 minutes per side. Set aside.
• Preheat the oven to 200 degrees F.
• Set up 3 shallow bowls or baking dishes. In one, mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the next one, whisk together the eggs, 1/4 cup water and some salt and pepper. In the last one, mix together the breadcrumbs, Parmesan and salt and pepper to taste. Coat each chicken piece with the flour mixture first, shaking off any excess flour. Next, dip into the egg mixture, making sure to coat both sides. Lastly, dredge in the breadcrumb mixture, pressing lightly to coat. Place on a baking sheet fitted with a rack.
• In a large skillet, heat the canola oil over medium heat. Add 3 or 4 chicken pieces and cook each side until golden brown, 3 to 4 minutes. Transfer to a clean baking sheet fitted with a rack and hold in the oven. Repeat the process with the remaining chicken.
• To serve, toss the watercress with the remaining dressing. Place each chicken piece on a plate, arrange some of the artichokes around the chicken, top with some of the watercress and serve.

Steps:

• Drain marinade from artichoke hearts reserve. Mix reserved marinade and wine in shallow nonmetal dish or resealable plastic bag. Add chicken and bell peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.Heat coals or gas grill for direct heat. Remove chicken and bell peppers from marinade reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken add bell peppers to grill. Cover and grill 10 to 15 minutes longer or until bell peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.Strain marinade. Mix marinade, artichoke hearts, onions and pepper. Heat to boiling boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.1 Serving: Calories 185 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 75mg Sodium 200mg Carbohydrate 10g (Dietary Fiber 4g) Protein 29g% Daily Value: Vitamin A 36% Vitamin C 100% Calcium 4% Iron 10%Diet Exchanges: 4 Very Lean Meat, 2 VegetableBetty's TipThe perfect make-ahead meal, these chicken breasts can marinate the night before. Add a purchased salad and a side of pasta and dinner is minutes away!

Steps:

• Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
• Rub peppers with paper towels to remove skin. Stem, seed, and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Steps:

• season chicken breast with salt and pepper and cavendars (or use a season you like) drizzle with 1 Tbsp olive oil and let sit in refridgerator about 30 minutes to "marinate" .
• grill chicken on indirect heat closed grill medium heat until done.
• sauce: in 2 Tbsp olive olive suate onion, garlic and mushrooms until almost done.
• add wine and let alcohol boil off a few second or so, add stock let cook for as long as it takes chicken to cook.
• just before reday to serve add artichoke hearts, bring sauce back to a boil to heat through.
• plate chicken and throw in tomatoes and spinach stir well and ladle over chicken.
• serve with mashed potatoes and some steamed vegies for a great lighter meal with low fat!

Steps:

• Preheat the oven to 450 degrees. Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper. Process until smooth, stopping as necessary to scrape the sides of the bowl.
• Carefully loosen the skin over the breast from the meat, forming 2 pouches. Stuff the pouches with the artichoke mixture. Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper. Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts. Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
• Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken. Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes. Remove from the oven and let stand for 10 minutes before carvings. Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm. , Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese., Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

Steps:

• In small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes, or until tender.
• In 4 quart slow cooker combine the frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon garlic mixture over chicken.
• Cover and cook on low setting for 6 to 7 hours, or on high setting for 3 to 3 1/2 hours.

Steps:

• 1. Drain marinade from artichoke hearts; cover and refrigerate artichokes. Mix marinade and wine in shallow glass or plastic dish. Add chicken and bell pepper, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours. 2. Heat coals or gas grill for direct heat. 3. 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. 4. Strain marinade. Heat marinade, artichoke hearts, onions and pepper to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.