1 pound chicken tenderloins
1 12-ounce jar quartered and marinated artichoke hearts-drained
1 roasted red pepper (in jar)
1 cup flour
¾ cup olive oil for frying
1 teaspoon water
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon dried oregano
Season chicken with salt, pepper, onion powder, garlic powder and paprika. Beat egg and water in a medium sized bowl. In another bowl add cup of flour.
One at a time, dredge tenderloin in flour then dip in egg wash. Return tenderloin to flour to coat. Shake off excess flour. Place on a platter and continue process with rest of the chicken.
Heat olive oil over medium high heat. Working in batches, add chicken to the oil. Lightly brown chicken about 3 minutes on each side.
Remove from oil and place in a single layer in a covered casserole dish. Cut roasted pepper into ½ inch strips. Layer roasted pepper and artichoke on top of chicken. Drizzle with olive oil and sprinkle with oregano.
Cover dish and bake in 350 degree oven for 1 hour.