Tomato/Artichoke Italian Chicken





Every time we go food shopping, I try and get at least 1 meal that is a new recipe.  I’ve tried a load of things lately and Boyfriend and I have enjoyed most of them.  We were due for a meal that didn’t wow us.


Tomato/Artichoke Italian Chicken

The original post can be found here.



4-5 roma tomatoes

2 cloves of garlic

Small jar of artichoke hearts

2 tablespoons extra virgin olive oil

1 teaspoon sugar

2 tablespoons flour

1 lb chicken

1 cup mozzarella



Core and chop the tomatoes. Thinly slice the 2 cloves of garlic and drain the can of artichoke hearts.  Place all in a bowl with the olive oil, sugar, flour, and some salt and pepper.

Put the chicken in a casserole dish and pour the tomato mixture on top.  Bake at 350 degrees for about 25 minutes or so until the chicken is almost done.  Add the mozzarella on top and bake for another 5 or so minutes to let the cheese melt.



First things first, I’ve never cooked with artichoke hearts before but figured I enjoy like spinach/artichoke dip so should give it a chance.  I’ve learned neither Boyfriend nor I like artichoke hearts.  Without that, this meal is pretty bland.

The meal was pretty easy to make.  By the time it was done, the apartment smelt amazing.   I’m sure this is a recipe others would enjoy.  But if you’re not a fan of artichokes – not worth repeating.


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