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Ingredients

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Directions

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  • Heat broiler or prepare grill with hot coals.

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  • Finely chop drained artichoke hearts in food processor or by hand. Transfer to small bowl. Add salsa and 1 tablespoon of the reserved marinade. Season to taste with salt and pepper.

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  • Pound chicken breasts between sheets of plastic wrap to uniform thickness of about 1/2 inch. Brush lightly with some of remaining artichoke marinade.

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  • Broil or grill 4 inches from heat until browned and no longer pink in center, 2 to 3 minutes per side. Serve chicken topped with artichoke salsa.

Nutrition Facts

123 calories; total fat 5g; cholesterol 37mg; sodium 577mg; carbohydrates 5g; protein 14g.

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