6 raw skinless, boneless chicken breast halves
1 (4 ounce) can artichoke hearts, drained
1/4 cup melted butter
1 tablespoon ground nutmeg
1 (2 ounce) can sliced mushrooms
2 1/2 cups shredded Cheddar cheese
1 green bell pepper, seeded and chopped
1/2 cup sliced onion
1/2 pound pizza pepperoni sausage, cut into 1/2 inch strips
2 tablespoons mayonnaise
salt and pepper to taste
1/4 cup butter
1/4 cup olive oil
1 onion, cut into 1/4 inch slices
Place chicken in shallow nonstick skillet. Cook over medium heat until chicken is no longer pink and juices run clear. Drain chicken, remove from grease, and pat dry.
In a large skillet over medium-high heat, cook artichoke hearts, onions and mushrooms in olive oil until golden. Stir in cheese, then stir in sausage, mayonnaise and salt and pepper. Cook 1 minute, stirring often. In a small bowl, beat 1/2 cup butter or margarine into vegetable mixture.
Preheat grill for high heat.
Place chicken and vegetables pieces in trash can, seal, and refrigerate until serving.