| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Chicken, Syd’s book |
4 |
Servings |
INGREDIENTS
| 9 |
oz |
Drained Artichoke Hearts |
| 1/2 |
ts |
Salt |
| 4 |
|
Chicken Breasts * |
|
|
Fresh Ground Pepper |
| 8 |
|
Slices Lean Bacon |
| 4 |
tb |
Sweet Vermouth |
| 1 |
c |
Italian Plum Tomatoes, Chop |
| 1 |
c |
Grated Cheddar Cheese |
INSTRUCTIONS
* Chicken Breasts should be skinned and boned.
~-------------------------------------------------------------------------
Preheat oven to 350°F. Arrange the artichoke hearts on the bottom of a
baking dish and sprinkle with salt. Place the chicken breasts on top of
the artichoke hearts. Season lightly with pepper. Lay bacon slices close
together over the chicken and spoon vermouth over all. Bake for 45
minutes, draining excess fat. Combine the tomatoes with the cheese and
spoon over the chicken. Cook for 15 minutes more. Add more vermouth if
desired. For golden brown color, broil for 1 minute. Serve with cooked
rice. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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