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Prep Time:20 min
Start to Finish:1 hr 10 min
makes:4 servings

1 jar (6 oz) marinated artichoke hearts
1/3 cup dry white wine or Progresso® chicken broth (from 32-oz carton)
4 boneless skinless chicken breasts (1 lb)
2 medium bell peppers, cut lengthwise into fourths
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon pepper

1. Drain and reserve marinade from artichoke hearts; cover and refrigerate artichokes. In shallow glass or plastic dish, mix marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.

2. Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill. Cover grill; cook over medium heat 5 minutes. Turn chicken; add bell peppers to grill. Cover; cook 10 to 15 minutes longer or until bell peppers are tender and juice of chicken is clear when center of thickest part is cut (170°F).
3. Strain reserved marinade. In 1-quart saucepan, heat marinade, artichoke hearts, onions and black pepper to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and bell peppers.

Nutritional Information:

1 Serving: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 200mg; Total Carbohydrate 8g (Dietary Fiber 3g, Sugars 2g); Protein 27g % Daily Value*: Vitamin A 8%; Vitamin C 45%; Calcium 4%; Iron 10% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 3 oz-equivalents Meat & Beans, 3/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

*CREDIT: EatBetterAmerica.com*