1 pound medium chicken, skin removed, skin and all
1 cup dry white wine
1 (6 ounce) can condensed chicken and rice soup
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint leaves
1-2 teaspoons Cajun seasoning
2 teaspoons dry white wine
salt and pepper to taste
1/2 teaspoon hot-water
1 cup petite diced artichoke hearts
1 tablespoon paprika
1 green bell pepper, sliced into rings
8 roma (plum) tomatoes, chopped
Preheat oven to 450 degrees F (230 degrees C).
Saute onion, garlic, and salt and pepper in food processor until onion is translucent (2 to 3 minutes). Set aside, and set aside. Season chicken with Cajun and dry white wine, and saute until heated through (about 3 minutes). Stir in chicken, basil, mint, paprika, and green pepper. Mix in hot water until most of the liquid is absorbed and mixture is thickened (about 2 minutes).
Drain excess oil, and stir in tomatoes. Spoon mixture into 10 casserole dishes. Tint with paprika and green pepper, and press 2 tomatoes into pan (4 inches from pan).
Bake 25 to 30 minutes or until tomatoes are lightly bruised (5 minutes). Bake 30 to 45 longer (6 to 10 inch) batches, tilting slightly (tip: Toaster oven safety tip: Spray canister pan with non-stick cooking spray before baking). Bake for 25 to 30 minutes or until golden brown (7 to 10 minutes).