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For marinade, in a blender or food processor combine the 1/2 cup basil, chopped garlic garlic, vinegar, 1 tablespoon oil, pepper and salt. Cover and blend or process until almost smooth. Place chicken breasts in a large resealable plastic bag set in a shallow dish. Pour marinade over chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add shallot and minced garlic; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in artichoke hearts, broth and tomatoes. Simmer for 2 minutes or until most of the liquid is evaporated. Stir in half of the goat cheese and 1 tablespoon snipped basil; keep warm.
Drain chicken, discarding marinade. For a charcoal grill, place chicken on the grill rack directly over medium coals. Grill, uncovered, for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.) Serve chicken with artichoke mixture. Sprinkle the remaining goat cheese and basil over the chicken.