Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/3         pounds  skinless chicken breast halves -- fresh
  2          teaspoons  olive oil
  8             ounces  Perdue fresh hot Italian turkey sausage -- cut in 1-inch chunks
  1                     onion -- chopped
  1                     red bell pepper -- seeded, chopped
  1                     garlic clove -- minced
  1                cup  long grain rice
  1           teaspoon  dried oregano
     1/2      teaspoon  paprika
     1/8      teaspoon  saffron -- threads
  1       9 oz. packag  frozen artichoke hearts -- thawed
     1/3           cup  low-fat reduced sodium chicken broth
     1/4           cup  dry sherry
                        salt -- to taste
                        ground pepper -- to taste

Preparation:

With heavy knife, cut each Perdue fresh split chicken breast crosswise in half. In Dutch oven over medium-high heat, heat oil. Add chicken breasts, meat side down, in batches; do not crowd. Cook about 3 minutes or until lightly browned. Remove breasts and set aside. To drippings in Dutch oven, add sausage, onion, red pepper and garlic. Cook about 4 minutes or until onions are softened, stirring often. Add rice, oregano, paprika and saffron; stir about 1 minute or until rice turns opaque. Add artichoke hearts, broth, sherry, and salt and pepper to taste; bring to a boil. Return chicken breasts to Dutch oven. Cover tightly; reduce heat to low and simmer about 30 minutes or until rice is tender and liquid almost absorbed. Let stand, covered, 5 minutes. Season with salt and pepper and serve immediately.

Nutritional Information:

146 Calories (kcal); 3g Total Fat; (17% calories from fat); 25g Protein; 3g Carbohydrate; 61mg Cholesterol; 71mg Sodium