I love Chicken Marsala (especially this recipe that I made up myself) but the other night I was wanting to make it but was pressed for time and didn't want the mess so I took a chance and invented a new version of it. Shocker, it turned out good!
4 frozen chicken breasts (boneless, skinless)
1 can drained and rinsed artichoke hearts
1/4 c Marsala cooking wine
a sprinkling of capers
olive oil
plain bread crumbs
Brush olive oil on glass 9x13 pan. Pre-heat oven to 375 degrees. Lay chicken in pan and pour wine over chicken breasts. Sprinkle with capers and artichoke hearts. Sprinkle the chicken with the bread crumbs, cover with foil, and bake for about 30-40 min. or until chicken is cooked through
and juices run clear. Remove foil and bake for about 5 more min. to brown the top a bit.Serve over brown rice or noodles. OR serve beside mashed potatoes.
This turned out so good! How easy for company too...and impressive flavor! For some reason I kept thinking you could give it a Greek twist by adding Greek olives....
I don't see why you couldn't prep this and make it a freezer meal either.
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