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Thursday, October 11, 2012

Artichoke Chicken

This recipe is a family favorite. It is quick to throw together and special enough for company. I've been cooking for 40 years and tend to write recipes with just enough information for me to make them. That can leave a beginning cook with questions. Here, I went through step by step and gave more instructions so anyone should be able to successfully make it. Unfortunately, we were hungry and in a hurry so there is no after picture. I'll try to remember to add one the next time we make this recipe.

First you need to drain a 14 ounce can of artichoke hearts. I put them upside down on paper towels while I get the other ingredients ready.

You will also need:
3/4 cup Parmesan cheese
3/4 cup mayonnaise
3 or 4 fat garlic cloves (mine are pretty small)
Chop the artichokes, but not too finely, you want to know what you are biting into. Add the garlic that has been minced (chopped very finely) or put through a garlic press. Mix with the Parm, mayo.
Choose a baking dish that you can fit 4 boneless chicken breasts into without crowding. My 9 by 9 inch dish is a little too small, but it will work. Spray baking dish with non-stick coating or coat it with oil. Put in the chicken and season both sides with salt and pepper. You are trying to create layers of flavor. The salt in the topping or that you add at the table won't add the same flavor.
Top the chicken with the artichoke mixture. There is a generous amount of the topping. I have used it to cover six chicken breasts and had plenty. It is also yummy scooped up with crusty bread. Bake in a 375 degree oven for 25 to 30 minutes. You know your oven. If everything is usually done early, try a little less time. If you aren't sure whether or not the chicken is done, cut into a piece to see that there is no pink and the juices run clear.

Artichoke Chicken

14 oz can artichokes, well drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise ( low fat or fat free do not work as well)
4 cloves of garlic, minced (or 1 teaspoon garlic powder)
salt and pepper
4 boneless, skinless chicken breasts

In a bowl, combine artichokes, Parmesan, mayo, and garlic. Place chicken in an 11 X 7 baking pan that has been greased or lined with parchment paper. Season to taste with salt and pepper. Spread with artichoke mixture. Bake uncovered at 375 degrees for 25- 30 minutes or until chicken juices run clear.

4 servings

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