Shelly's Recipe

CHICKEN WITH PEPPERS AND ARTICHOKES

Category: Chicken

1 (6 oz) jar marinated artichoke hearts, drained and reserve liquid
1/2 cup white wine OR 1/3 cup white wine vinegar
4 boneless, skinless chicken breasts
2 medium bell peppers, cut lengthwise into fourths
4 medium greens, sliced
1/4 tsp pepper

Mix marinade from artichoke hearts with wine in a resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Seal and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals.

Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4-6 inch from MEDIUM heat for 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10-15 minutes longer or until peppers are tender and juice of chicken is no longer pink. Strain marinade and mix with artichoke hearts, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers. Serves 4