| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken breast halves |
|
|
Salt and pepper |
| 1 |
|
6 ounce jar marinated artichoke hearts |
| 8 |
oz |
Mushrooms; sliced |
| 5 |
|
Green onions; chopped |
| 1 |
c |
Dry white wine |
INSTRUCTIONS
Preheat oven to 350F. Season chicken breast halves with salt and
pepper. Place skin side up in 9x13-inch baking dish. Drain
artichokes, reserving marinade. Cut artichoke in half. Top chicken
breasts with artichokes, mushrooms and green onions. Pour reserved
marinade and white wine over. Bake until chicken is cooked through.
about 45 minutes.
Serves 4.
Bon Appetit March 1991
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