Chicken with Peppers and Artichokes recipe

Ingredients:
1 (6 ounce) jar marinated artichoke hearts
1/3 cup white
wine or white wine vinegar
4 skinless boneless chicken breast halves
(1
pound)
2 medium bell peppers -- each cut lengthwise into
fourths
4 medium green onions -- sliced (1/2 cup)
1/4 teaspoon
pepper

Procedures:
Drain marinade from artichoke hearts; reserve marinade. Mix
marinade and
wine in shallow nonmetal dish or heavy-duty resealable
plastic bag. Add
chicken and peppers, turning to coat with marinade.
Cover dish or seal bag
and refrigerate at least 8 hours but no longer
than 24 hours.

Brush grill rack with vegetable oil. Heat coals or
gas grill for direct
heat. Remove chicken and peppers from marinade;
reserve marinade. Cover
and grill chicken 4 to 6 inches from medium heat
5 minutes. Turn chicken;
add peppers to grill. Cover and grill 10 to 15
minutes longer or until
peppers are tender and juice of chicken is no
longer pink when centers of
thickest pieces are cut.

Strain
marinade. Mix marinade, artichoke hearts, green onions and pepper.
Heat
to boiling; boil and stir 1 minute. Serve artichoke sauce with
chicken
and peppers.