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SAVORY ARTICHOKE CHICKEN

Category:    Chicken, Casserole
Yield: 4 servings
 
      9 oz Drained Artichoke Hearts            8    Slices Lean Bacon
    1/2 ts Salt                                4 tb Sweet Vermouth
      4    Chicken Breasts *                   1 c  Italian Plum Tomatoes, Chop
           Fresh Ground Pepper                 1 c  Grated Cheddar Cheese
 
  * Chicken Breasts should be skinned and boned.

  Preheat oven to 350F.  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.
 

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