Cheesecake Factory Restaurant Copycat Recipe
4 boneless, skinless chicken breasts
2 cups water
1/4 cup sugar
1/4 cup kosher salt
2 cups grape tomatoes
1 (12 oz.) jar marinated artichoke hearts, quartered
1/4 cup balsamic vinegar
2 tablespoons capers
1 tablespoon fresh basil, chopped
farro or brown rice
In a small bowl, combine the water, sugar and salt and mix until it dissolves. Add your chicken to a resealable plastic bag; then add the liquid. Refrigerate for at least 2 hours.
Combine the tomatoes, full jar of artichoke hearts and liquid, vinegar, capers and basil in a small bowl. Cover and allow to marinate for 2 hours (just like the chicken).
Preheat your oven to 425 degrees and heat your grill or grill pan. Place the vegetables and all liquid on a baking sheet and roast for about 20 minutes or until the tomatoes blister and start to burst. Prepare a vegetable; then the farro or rice according to package directions.
Next, grill your chicken until the internal temperature reaches a minimum of 165 degrees. This can take about 8 to 12 minutes depending on the thickness of the chicken breast. Place your farro (or rice) on a dinner plate, then the chicken, then top with a spoonful of the roasted vegetables.