Modified from my trusty old Better Homes and Gardens cookbook. The garlic really isn’t overpowering, and I love recipes with artichokes.
Ingredients:
12 cloves of garlic, minced
½ cup onion, chopped
1 tbsp olive oil
8-9 ounces frozen artichoke hearts
1 red sweet pepper, cut into strips
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
½ tsp black pepper
1 ½ pounds boneless, skinless, chicken breasts
4 cups hot cooked wild rice
Directions:
In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender. Combine the garlic mixture, frozen artichoke hearts, sweet pepper, rosemary, lemon peel, and black pepper. Add chicken; spoon some of the garlic mixture over chicken. Cover and cook on low for 6-7 hours. Serve with rice.
-Becky
Trial and Error of All Things Domestic 