Geraldine Brooks' Chicken
One 9 ounce package frozen artichoke hearts
1 teaspoon salt
4 boneless chicken breasts, cut in halves
1/16 teaspoon freshly ground pepper
8 slices lean bacon (or salt pork cut in thin slices)
4 tablespoons sweet vermouth
2 ripe tomatoes, peeled and chopped
1/2 cup shredded sharp Cheddar cheese
1. Thaw artichoke hearts completely, arrange them to cover the bottom of a glass baking dish. Sprinkle 1/2 teaspoon salt over artichoke hearts. Place chicken breasts, skin side up. over the bed of artichokes. Season with a few gratings of pepper.
2. Lay bacon slices close together on top of chicken. Poor vermouth over all. Roast in preheated 350 degree F. oven about 1 hour or until chicken is fork-tender. During roasting, spoon off excess fat, discarding.
3 Meanwhile combine chopped tomatoes, cheese and 1/2 teaspoon salt, spoon over baked chicken. Season with a few gratings of pepper. Run under broiler to brown the cheese. Serve with a mixed green salad and crisp French bread. Serves 4.
Thoughts: Score bacon slices along edge to prevent curling during oven roasting. Pour additional vermouth over chicken before broiling as desired.