October 30, 2015

Baked Artichoke Chicken

So first off I will admit that I am a complete artichoke fanatic. Like I've maybe overdone it with the whole artichoke scene, but nonetheless, here's another fabulous artichoke recipe.
This is one of those recipes that will have you praising the dish itself. So much flavor, so easy to prepare and an all-around winner.
Serve it alongside roasted carrots and some crusty baked bread (these are my absolute favorite) and this will be one of the best meals you have ever had. The end.

Baked Artichoke Chicken
Slightly Adapted from The Girl Who Ate Everything
1 (14 oz.) can water-packed artichoke hearts, well drained and chopped
3⁄4 cup grated parmesan cheese
3⁄4 cup mayonnaise
2 garlic cloves, minced
6 boneless skinless chicken breast halves

1. Preheat oven to 375 degrees F and spray a 13x9-inch baking dish with cooking spray.
Salt and pepper chicken breast halves and place in the dish.
2. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic. Stir together until combined.
3. Spread artichoke mixture over chicken breasts.
4. Bake, uncovered, 30-35 minutes or until chicken juices run clear and top starts to slightly brown.

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