Chicken with Peppers and Artichokes

This recipe is from Betty Crocker's Best Chicken book again. I have wanted to try something with artichokes for a while so this fit the bill!

INGREDIENTS:

-1 jar (6 0z) marinated artichoke hearts

-1/3 cup white wine or white wine vinegar

-4 boneless, skinless chicken breast halves

-2 medium red bell peppers, each cut lengthwise into fourths

-4 medium green onions, sliced (1/2 cup)

-1/4 teaspoon pepper

DIRECTIONS:

-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 4-6 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.

COMMENTS:

-Most importantly, we didn't cook it the same way. Since we don't have a grill, we just cooked the chicken and peppers on a skillet. It still pretty much comes out the same way, I would imagine.

-Skipped onions as usual.

-The end result was really good! The marinade was tasty and even Craig liked it. I was taking a chance on him with this one because he's only eaten artichokes one other time, and he wasn't sure he would like them. He did end up picking out the actual artichokes, but he liked the marinade at least. If you are an artichoke fan, this is a good dish to try!