Chicken and Artichoke Bake
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 10 roma tomatoes, quartered
  • 2 garlic cloves, crushed
  • 100 g char-grilled artichoke hearts, drained
  • 65 ml (4 T) olive oil
  • salt and freshly ground black pepper
  • 5 ml (1 t) brown sugar
  • 4 skinless chicken breast fillets
  • 45 ml (3 T) cake flour
  • 250 ml (1 C) grated mozzarella cheese
  • 65 ml (¼ C) grated parmesan cheese
To serve: basil leaves
  1. Place the tomatoes, garlic, artichoke hearts and olive oil into a bowl. Toss together.
  2. Season with the salt, pepper and sugar and set aside.
  3. Place a piece of cling film over the skin side of the chicken breast fillets and use a meat hammer to lightly flatten each breast.
  4. Season the chicken breasts well with salt and pepper and place them in the bottom of a casserole dish.
  5. Add the flour to the tomato mixture and mix together.
  6. Spoon the tomato mixture around the chicken breast fillets.
  7. Bake in an oven preheated to 180˚C for 20 minutes or until the chicken is almost done.
  8. Sprinkle the cheeses over the top of the chicken bake and return to the oven for a further 5 minutes or until the cheeses are melted and golden.
  9. Serve topped with the fresh basil leaves.
Recipe by Pomegranate Days at