3 skinless, boneless chicken breast halves
1 (2 ounce) jar marinated artichokes, drained
1 (5 ounce) can tomato sauce
1 cup chicken broth
1 (10 ounce) can cream-style corn
1 (8 ounce) package cream cheese, softened
1 cup marinated artichoke hearts
Lay chicken breasts out on a wok or platter. Spread marinade over breasts, leaving coat of marinade on breasts.
Preheat oven to 350 degrees F (175 degrees C). Cook chicken breasts on a medium rack in preheated oven for about 30 minutes, or until golden brown and juices run clear. Remove breasts from oven. Place a rack in a large baking dish and make sure chicken is cool.
In a medium saucepan, cream cream cheese, buttermilk and lemon juice over medium heat. Bring sauce to a full rolling boil. Pour mixture into a large bowl. Mix together cream cheese, corn and cream cheese mixture, and roll into a 6 inch circle. Place between waxed paper or plastic wrap to keep chicken warm. Cover and refrigerate 8 hours.
Remove chicken from marinade. Place breasts under preheated rack in oven. Bring back oven to a boil for about 10 minutes, or until chicken is no longer pink. Remove chicken and bone broth. Place chicken on racks and cook in preheated oven for 20 minutes.
Remove chicken from oven. Cool breasts and skin completely. Spread cream cheese mixture over breasts.
Return breasts to oven while still warm and sprinkle with remaining marinade. Place chicken on rack and bake for about 1 hour in oven, or until chicken is tender. Cool 10 minutes before serving. Garnish with sliced artichoke hearts.
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