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Italian Chicken Bake February 12, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am





This was so simple and it was so yummy. So little time to put together and the flavor is amazing. I came across the idea here and updated it for our tastes. Everyone commented on how tender the chicken remained. You can also use chicken breasts but you will have to watch out to make sure it doesn’t dry out.


  • 2lbs boneless skinless chicken thighs
  • 4 tomatoes
  • 15oz can artichoke hearts
  • 2 cloves garlic, chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp Italian seasoning
  • 2 tbsp flour
  • 1.5 cups mozzarella
  • Salt and Pepper to taste
  • Pasta


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Preheat oven to 350. Drain and chop artichoke hearts. Chop tomatoes and combine with artichoke hearts. Add in garlic, most of the Italian seasoning, vinegar and flour. Toss to coat.

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Place mixture in a pan and top with chicken. Season chicken with remaining Italian seasoning as well as salt and pepper.


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Bake for 35 minutes. Top with cheese and bake another 15 minutes until golden and chicken is cooked through. Serve over pasta and enjoy!

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