There is no picture for this entry because I was lazy, and it wouldn't have been pretty. The first time I took it out of the oven, it wasn't quite cooked yet, so Joe and I went ahead and ate our salad. So the picture would've just been of the lone artichoke-covered chicken breast on my dressing-stained plate. Ick.
This recipe, however, was delicious. Joe took one bite and then asked, "So, what's in this? Because it's amazing." (I think he is either extremely easy to please or just flattering me.) It was a little heavy for me for the mood I was in, so I just ate half a chicken breast. Plus we had snacked on cheese and banana pudding at a Happy Hour gathering before going home for dinner. I will definitely keep this in mind when I want some good comfort food in the winter.
Oh, and in case you're wondering, it looks just like the photos on the recipe page that is linked at the bottom of this post.
Ingredients
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise (I used lite mayo)
- 1 pinch garlic pepper (I used lemon pepper)
- 4 skinless, boneless chicken breast halves
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear. (Mine needed a little longer, more like 45 minutes.)
recipe from here
1 comment:
Mmm - I'm guessing the mayo called for in the recipe made the chicken more moist and juicy? Sounds like a great recipe where it pairs up an artichoke dip with chicken!
Post a Comment