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Recipe by: pam
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See below ingredients and instructions of the recipe
9 oz Drained Artichoke Hearts
1/2 ts Salt
4 Chicken Breasts *
Fresh Ground Pepper
8 Slices Lean Bacon
4 tb Sweet Vermouth
1 c Italian Plum Tomatoes, Chop
1 c Grated Cheddar Cheese
* Chicken Breasts should be skinned and boned.
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~------------- ~-- Preheat oven to 350øF. Arrange the artichoke
hearts on the bottom of a baking dish and sprinkle with salt. Place
the chicken breasts on top of the artichoke hearts. Season lightly
with pepper. Lay bacon slices close together over the chicken and
spoon vermouth over all. Bake for 45 minutes, draining excess fat.
Combine the tomatoes with the cheese and spoon over the chicken.
Cook for 15 minutes more. Add more vermouth if desired. For golden
brown color, broil for 1 minute. Serve with cooked rice. From: Syd's
Cookbook.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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