2 cups drained canned artichoke hearts
½ bottle Newman's Own® Balsamic or Light Balsamic Vinaigrette Salad Dressing
3 cups diced chicken breasts
2 Tbsp butter
¼ cup vermouth, dry sherry, or dry white wine
salt and pepper
1 ½ cups grated medium-sharp cheddar
4 Tbsp freshly grated parmesan cheese
- Marinate artichoke hearts in salad dressing for 1 hour prior to preparation of dish. Then drain and quarter the artichokes.
- Sauté diced chicken in butter for 3 minutes. Add wine and salt and pepper to taste. Continue cooking until chicken pieces are barely white all over.
- Place chicken in a baking dish along with artichoke hearts and cover with cheeses. Put in preheated 350° F oven for 30 minutes or until cheese is brown and bubbly. Serve on buttered spinach noodles or egg noodles.
